Individual Huevos Rancheros Casseroles

  • Level: Easy
  • Total: 1 hr
  • Active: 25 min
  • Yield: 4 servings
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Jalapeno Gremolata:

1/4 cup fresh cilantro leaves, chopped

2 green onions, chopped 

1/2 jalapeno, seeded and chopped 

Individual Huevos Rancheros Casseroles:

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 cloves garlic, grated 

1 yellow onion, grated 

1/2 green bell pepper, grated 

One 28-ounce can crushed tomatoes 

2 tablespoons tomato paste 

1/2 teaspoon chile flakes 

Kosher salt and freshly ground black pepper 

1/2 pound collard greens, stemmed and julienned 

4 cups tortilla chips

1 cup refried black beans  

4 eggs 

1/4 cup shredded Monterey jack


Special equipment:
4 small cast-iron skillets
  1. For the jalapeno gremolata: Combine the cilantro, green onions and jalapeno in a bowl and mix well.
  2. For the individual huevos rancheros casseroles: Preheat the oven to 400 degrees F.
  3. Heat 1/4 cup of the oil in a small stockpot over medium-high heat. Add the garlic, yellow onion and green pepper. Saute until the vegetables are soft, 7 to 10 minutes. Add the crushed tomatoes, tomato paste, chile flakes, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir until well blended and cook until thickened, 10 to 12 minutes.
  4. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the collard greens and 1/2 teaspoon salt and saute until wilted and bright green, about 4 minutes. Set aside.
  5. Line the bottom and sides of a small cast-iron skillet with tortilla chips. Sprinkle with some of the cooked collard greens and add a dollop of refried beans. Pour 1/3 cup of the tomato sauce into the skillet. Make a small well in the center of the sauce. Add an egg into the well. Repeat with remaining 3 skillets. Bake until the whites are set and the yolk is still runny, 6 to 8 minutes. Top with cheese and jalapeno gremolata. Return to the oven for 2 minutes. Serve hot.