Ranchero Eggs with Pepper Jack Cheese

Notes: a quick and easy meal that works for brunch, lunch, or even dinner. 

Serves 3-4 as a main dish. 

Sauce:
1/2 jalapeno pepper, seeded and chopped
1 1/2 cups (1 14-ounce can) fire-roated tomatoes
1/2 medium yellow onion, roughly chopped
1 clove garlic, peeled and crushed
Salt and pepper, to taste
1 1/2 cups (1 15-ounce can) black beans, drained and rinsed

Tortilla Strips:
1 1/2 tablespoons canola oil
3 small corn tortillas, cut into 1/2-inch wide strips
Coarse salt, to taste

Eggs:
6 large eggs
3/4 cup shredded pepper jack cheese
1/2  cup sour cream
Zest and juice of 1 lime
Fresh cilantro for topping (optional)

Heat oven to 450 degrees F. To make the sauce, combine jalapeño, tomatoes, onion, and garlic in a bowl and blend using and immersion blender (or place in blender to puree). Add to a oven-proof, wide-rimmed sauté pan (a cast iron skillet works best). Stir in black beans and simmer for about 10 minutes over medium heat.

While the sauce cooks, combine oil with tortilla strips. Spread in a single layer on a baking sheet and sprinkle with salt. Bake about 6-8 minutes, mixing a few times, until crisp and lightly browned.  

Once the sauce has thickened a little, carefully crack the eggs over the sauce, distributing them evenly over the surface. Cover and simmer gently for about 10-12 minutes, until the egg whites are cooked through.

While eggs cook, make the lime sour cream by stirring together lime zest, juice, and sour cream. Set aside.

Heat the broiler. Sprinkle cheese over the top of the eggs and cook until cheese is browned and bubbly and eggs are cooked to desired doneness. Remove from the oven and sprinkle with tortilla strips and cilantro. Serve with lime sour cream.