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  • Writer's pictureHunter Hedenberg

Cast Iron Huevos

For when you're feeling both fancy, and lazy. Cooking these in the cast iron means no dishes, and they're full of flavor without being full of bad-for-yous.

This recipe makes enough for two. If you have a giant cast iron, feel free to upsize the servings, or cook the vegetables and eggs separately to increase serving sizes.

 

Recipe Notes

* This takes approximately 10 minutes.

* Scallions are used to create a fresh, onion-y taste. If you don't like scallions, substitute in 1/3 of a white onion.

* Serving suggestions: Make it Huevos Rancheros by serving on crispy tortillas or soft taco shells. Highly recommend hot sauce (on most things, but that's beside the point).

 

Ingredients

  • 4 eggs

  • 1 tbsp butter

  • ½ cup black beans

  • ⅓ cup red onion, diced

  • 8-10 cherry tomatoes, cut into 4ths

  • 2 scallions, chopped

  • ¼ jalapeno

  • 1/2 tsp dried oregano

  • ½ tsp chili powder

  • ½ tsp black pepper

  • 1 Avocado, or pre-made guacamole

Optional:

  • Cheese for topping: cojita if you have it, feta is also delicious

  • Optional Hot sauce of choice

  • Optional sour cream for topping

 

Making the Huevos

  1. Heat your cast iron over medium heat and melt the butter.

  2. Fry your eggs to preferred gooeyness, and slide over to the side of the pan.

  3. Just before the eggs finish frying, add black beans, scallions, red onion, and tomatoes.

  4. Cook everything until eggs are done, and vegetables and beans are warm, but still crunchy and fresh.

  5. Scoop vegetables and beans into a bowl and lay eggs on top.

  6. Top with avocado or guacamole. Sprinkle cheese over the top, and finish off with hot sauce to taste.



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