Skillet Huevos Rancheros with Ground Lamb is a delicious and easy brunch dish to make during the week or weekend! Made with eggs, tortillas, spices, black beans, and ground lamb!
The Curious PlatePrep Time20 minsCook Time20 minsTotal Time40 mins
1 lb ground American Lamb
2 tbsp olive oil, divided
0.50 cup yellow onion, chopped
2 garlic, minced
2 medium tomatoes, diced
1 can black beans, rinsed, drained
1 tsp ground cumin
1 tsp ground chili powder
1 tsp ground paprika
1 tsp ground garlic powder
1 tsp ground coriander
2 tbsp water
5 flour tortillas
4 eggs
1 cup shredded Mexican cheese
Cotija cheese, pico de gallo, guacamole, cilantro, etc., for garnish
Kosher salt and pepper to taste
1Preheat your oven to 400 degrees. In a large, oven-proof, nonstick skillet preheated to medium high heat add 1 tbsp. olive oil and ground lamb. Sauté the lamb until no longer pink (or until a meat thermometer reaches 160 degrees). Remove the lamb from the skillet and allow it to rest for three minutes.
2Meanwhile, in the same skillet add the remaining 1 tbsp. olive oil to the skillet. Sauté the onion, black beans, garlic, tomatoes, spices, water, kosher salt, and pepper. Simmer on medium for about 5 minutes or until the tomatoes are tender. Remove the mixture from the skillet and set aside.
3Next, spray the skillet with nonstick cooking spray and lay tortillas in the bottom of the skillet overlapping. Top the tortillas with ground lamb and vegetable mixture. Next, make four indentations using the back of the spoon and crack one egg into each hole. Top the eggs with shredded cheese and bake for about 10 to 15 minutes or until the egg whites have set.
4Remove from the oven and garnish with all your favorite toppings!
Note: USDA recommends ground lamb reach an internal temperature of 160F.
This delicious recipe was provided by The Curious Plate. Courtesy of the American Lamb Board.
Ingredients
1 lb ground American Lamb
2 tbsp olive oil, divided
0.50 cup yellow onion, chopped
2 garlic, minced
2 medium tomatoes, diced
1 can black beans, rinsed, drained
1 tsp ground cumin
1 tsp ground chili powder
1 tsp ground paprika
1 tsp ground garlic powder
1 tsp ground coriander
2 tbsp water
5 flour tortillas
4 eggs
1 cup shredded Mexican cheese
Cotija cheese, pico de gallo, guacamole, cilantro, etc., for garnish
Kosher salt and pepper to taste
Directions
1Preheat your oven to 400 degrees. In a large, oven-proof, nonstick skillet preheated to medium high heat add 1 tbsp. olive oil and ground lamb. Sauté the lamb until no longer pink (or until a meat thermometer reaches 160 degrees). Remove the lamb from the skillet and allow it to rest for three minutes.
2Meanwhile, in the same skillet add the remaining 1 tbsp. olive oil to the skillet. Sauté the onion, black beans, garlic, tomatoes, spices, water, kosher salt, and pepper. Simmer on medium for about 5 minutes or until the tomatoes are tender. Remove the mixture from the skillet and set aside.
3Next, spray the skillet with nonstick cooking spray and lay tortillas in the bottom of the skillet overlapping. Top the tortillas with ground lamb and vegetable mixture. Next, make four indentations using the back of the spoon and crack one egg into each hole. Top the eggs with shredded cheese and bake for about 10 to 15 minutes or until the egg whites have set.
4Remove from the oven and garnish with all your favorite toppings!
Skillet Huevos Rancheros with American Lamb
The Curious Plate
