Lambos Rancheros

Who doesn’t love a spicy, savory, cheesy, tortilla breakfast or brunch? This is Sunday huevos for the ages! Easy to make with just ground lamb and pantry staples, scale it down for breakfast for one or up to feed the whole family.

• 1 lb. ground lamb

• 2 tablespoons olive oil

• 1/2 cup yellow onion, diced

• 1 can black beans, drained or 1 can refried beans

• 2 garlic cloves, minced

• 2 medium tomatoes, diced (canned is fine if fresh aren’t in season)

• 1 teaspoon ground cumin

• 1 teaspoon ground chili powder

• 1 teaspoon ground paprika

• 1 teaspoon ground garlic powder

• 1 teaspoon ground coriander

• Kosher salt and pepper to taste

• 2 tablespoons water

• 5 to 6 flour or flour-corn blend tortillas

• 4 large eggs

• 1 cup shredded mild cheese such as Monterey Jack or cheddar

• Sour cream & Pico de Gallo to serve

Preheat the oven to 400.

In a heavy, oven-proof pan like a cast iron skillet, heat half of the oil. Saute the lamb in the oil until browned throughout and no pink is visible.

Transfer to a bowl and let rest while you prepare the rest of the dish.

In the same skillet, heat the rest of the oil. Add the onion and cook until translucent. Add the garlic and sauté for 1-2 minutes before adding the beans, tomatoes, and all spices. Turn heat to medium-low and let simmer about 10 minutes, or until the tomatoes are tender and a nice sauce has developed. Transfer the mixture to the lamb bowl and remove skillet from heat.

Drizzle a small amount of olive oil in the bottom of the pan. Layer the tortillas to coat the bottom of the skillet, overlapping them to cover as much as possible. Pour the lamb-bean-vegetable mixture over top.

Make 4 indents in the mixture with the back of a wooden spoon and crack the eggs in to each space. Sprinkle cheese across the entire skillet and pop in the oven for 10-15 minutes or until the egg whites have set completely and yolks are done to your liking.

Serve with fresh salsa, sour cream, and any other toppings.