Bocaditos Exclusive: Huevos Rancheros with Cornbread Croutons

Hello! Welcome to Bocaditos’ Exclusive Content area. As promised we’ve included Shelby Thompson’s recipe for Huevos Rancheros with Cornbread Croutons, available only to Bocaditos subscribers. If you arrived here from our newsletter, we’ve also automatically entered you to win a pair of tickets to The Loft Cinema and a $25 gift certificate to one of many excellent […]

September 24, 2016

Recipes
Shelby Thompson's Huevos Rancheros with Cornbread Croutons.

Shelby Thompson’s Huevos Rancheros with Cornbread Croutons.

Hello!

Welcome to Bocaditos’ Exclusive Content area. As promised we’ve included Shelby Thompson’s recipe for Huevos Rancheros with Cornbread Croutons, available only to Bocaditos subscribers. If you arrived here from our newsletter, we’ve also automatically entered you to win a pair of tickets to The Loft Cinema and a $25 gift certificate to one of many excellent local restaurants, including Kingfisher, Feast, Boca Tacos, Charro, The Carriage House, Dante’s Fire, and Downtown Kitchen.

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Huevos Rancheros with Cornbread Croutons
Print Recipe
Servings
2 people
Servings
2 people
Huevos Rancheros with Cornbread Croutons
Print Recipe
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Heat 1 tablespoon of olive oil in a small skillet over medium-high heat.
  2. Once the oil is hot, add the diced cornbread to the skillet and cook the croutons for five minutes, tossing once, until they are golden brown and slightly crispy. Place the croutons on a small plate and allow to cool.
  3. Heat 1 tablespoon of olive oil in a small pot over medium-low heat. Add the onion, garlic, and jalapeño and sauté for 3-5 minutes, until the onion is translucent. Add the pinto beans, stock, 1/4 teaspoon salt, cumin, and freshly ground pepper to the pot. Simmer for 5-10 minutes, or until almost all of the liquid has disappeared.
  4. While the beans are simmering, cook the eggs.
  5. Add the remaining 1 tablespoon of olive oil to a medium skillet over low heat. Add the eggs, one at a time, and sprinkle the eggs with the remaining 1/4 teaspoon of salt and freshly ground pepper.
  6. Cook the eggs to your preferred doneness.
  7. Divide the beans between two plates. Place two eggs on each plate and smother them with fresh salsa. Sprinkle croutons over each dish. Serve with a warm flour tortilla.
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shelbyShelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, The Sun and The Spoon, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.








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