Grilled Huevos Rancheros Flatbread
Mexican-inspired grilled flatbread topped with spicy bean sauce and perfectly cooked eggs. Bold flavors for an exciting lunch.
Ingredients
- 8 large eggs
- 4 naan breads or flatbreads
- 1 can (400g) black beans, drained
- 2 tomatoes, diced
- 1 onion, diced
- 2 jalapeños, minced
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 cup olive oil
- 1 cup shredded Mexican cheese blend
- 1 avocado, sliced
- 1/4 cup sour cream
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Preheat grill to medium heat with one cooler zone for indirect cooking
Heat oil in a cast iron pan on the grill
Sauté onion and jalapeños until softened, about 5 minutes
Add garlic, cumin, chili powder, and paprika, cook 1 minute
Add black beans and diced tomatoes, simmer 8-10 minutes until thickened
Brush flatbreads with oil and grill 2-3 minutes per side until crispy
Spread bean mixture over grilled flatbreads
Crack eggs directly onto each flatbread, spacing evenly
Sprinkle with cheese and move to cooler part of grill
Cover and cook 8-12 minutes until egg whites are set
Remove from grill and top with avocado slices
Dollop with sour cream and garnish with cilantro
Serve with lime wedges
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