Crafting the Nest
Begin by preparing your foundational elements for these delightful Huevos Rancheros Nests. The oven needs to be preheated to 375°F (190ºC). You'll then
need four 10-ounce (295ml) oven-safe ramekins, which should be lightly coated with cooking spray and arranged on a baking sheet. To make the tortillas pliable, either wrap them in plastic and microwave for 25 seconds, or gently warm them over medium heat in a nonstick pan. Once softened, brush both sides of the four 6-inch (15-cm) corn tortillas with 1 1/2 teaspoons of olive oil. Carefully press these oiled tortillas into the prepared ramekins; it's perfectly fine if they overlap in places, as this creates a rustic, nest-like appearance. Set these tortilla-lined ramekins aside while you prepare the flavorful bean filling.
Flavorful Refried Beans
The heart of this dish lies in its rich and savory refried bean filling, prepared with minimal fuss and enhanced flavor. In a medium sauté pan, heat the remaining tablespoon of olive oil over medium heat. Add 1 yellow onion, diced, and sauté until it begins to turn lightly browned, which should take about 3 minutes. Next, introduce 1 medium garlic clove, minced, and 1 1/4 teaspoons of ground cumin to the pan, cooking until fragrant, approximately 20 seconds. Now, add one 15-ounce (425g) can of no-salt-added black beans, which have been drained and rinsed. Pour in 3/4 cup of water. Using a potato masher, thoroughly mash the beans, then allow the mixture to simmer, stirring occasionally, until it achieves a satisfyingly thick consistency, which takes around 3 minutes. This homemade approach significantly reduces sodium and fat compared to store-bought alternatives.
Assembling and Baking
With your nests and bean filling ready, it's time to bring everything together for baking. Generously spoon the prepared refried beans into each of the tortilla-lined ramekins, ensuring an even distribution. Once the beans are in place, carefully crack one large egg into each ramekin, right on top of the bean mixture. For added flavor and moisture, spoon about 1 tablespoon of tomato or tomatillo salsa over each egg. Finally, sprinkle each serving with 1 tablespoon of crumbled cotija cheese and a scattering of chopped green onions. Place the baking sheet with the assembled ramekins back into the preheated oven. Bake for 12–15 minutes for yolks that are still runny, or extend the baking time to 20 minutes if you prefer yolks that are nearly set. Serve these delicious Huevos Rancheros Nests immediately after they come out of the oven.
