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  • 4 slices bacon, diced

  • 1 cup diced onion

  • 1/2 cup diced red pepper

  • 1 cup fresh corn, off the cob

  • 1 clove garlic, minced

  • 1 x jalapeno pepper, seeded and finely chopped

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1 1/2 cups cooked black beans

  • 1 cup diced tomato

  • 3 tbsp chopped fresh coriander

  • salt and pepper

  • 6 x small tortillas

  • 2 cups grated cheddar cheese

  • 12 x eggs

  • sour cream, for garnish

  • chopped fresh coriander, for garnish


  • 1.

    For ranchero mix, heat a large sauté pan over medium heat and add bacon. Cook until crisp, remove to drain, and remove all but 1 tbsp bacon drippings.

  • 2.

    Add onion and red pepper and sauté until onions are translucent, about 5 minutes. Stir in corn, garlic, jalapeno and spices and cook for 2 minutes.

  • 3.

    Add beans and tomato and cook until warmed through. Remove from heat, stir in coriander and season to taste.

  • 4.

    Preheat oven to 400 F.

  • 5.

    Grease 6 8-ounce ovenproof dishes and line each with a tortilla. Spoon ranchero mix into each tortilla and sprinkle with grated cheddar. Break 2 eggs into each dish and season lightly.

  • 6.

    Bake for 15 minutes, or until eggs reach desired doneness. Place each bowl on a saucer (the bowls will be hot) and top with a spoonful of sour cream and a sprinkle of coriander and serve immediately.

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