• 3 tablespoons canola oil, divided
  • 6 (6 inch) corn tortillas
  • 1 (8 ounce) pre-cooked ham steak, diced
  • ½ cup diced yellow onion
  • ¾ teaspoon kosher salt, divided
  • 1 (14 ounce) can black beans, drained and rinsed
  • 1 (4 ounce) can diced green chile peppers
  • cooking spray
  • 1 cup shredded Monterey Jack cheese
  • 1 ¾ cups pico de gallo
  • 6 large eggs
  • ¼ teaspoon ground black pepper
  • 1 medium avocado, diced
  • 2 tablespoons chopped fresh cilantro
  • Directions

  • Step 1

    Preheat the oven to 375 degrees F (190 degrees C).


  • Step 2

    Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Fry tortillas, one at a time, until golden and lightly crisp, about 30 seconds per side. Drain on paper towels and set aside.

  • Step 3

    Add ham to the skillet and cook until lightly browned, about 1 minute. Transfer ham with a slotted spoon to a paper towel-lined plate to drain; set aside.

  • Step 4

    Heat remaining 1 1/2 tablespoons oil in the skillet. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is translucent. Add beans and green chiles; cook, stirring and partially mashing, for 1 minute. Remove from heat.

  • Step 5

    Spray a 9×13-inch baking dish liberally with cooking spray. Place tortillas in a single layer on the bottom. Sprinkle ham and cheese over the tortillas. Top evenly with the black bean mixture and pico de gallo. Form 6 shallow wells in the pico layer; crack an egg into each well.

  • Step 6

    Bake in the preheated oven until egg whites are just set and yolks are runny, about 20 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Top with avocado and cilantro.

  • Source: Read Full Article