This is such an easy and delicious recipe for a group, made even better with Little Creek grass-fed lamb and our farm eggs. For the seasonings, make as instructed below or substitute our Cowgirl Seasoning in place of the ground spices and salt. I also added some red pepper flakes for some extra spice. This is great for breakfast, but we had it for dinner and loved it!
SERVES 4–6
2 tablespoons high-oleic safflower oil (The Oil Barn) or avocado or olive oil
1 pound ground American lamb
½ cup chopped yellow onion
2 garlic cloves, minced
2 medium tomatoes, diced
1 can black beans (14½ ounces), rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon ground garlic powder
1 teaspoon ground coriander
½ teaspoon kosher salt
Several twists of black pepper
2 tablespoons water
5–6 flour tortillas
4 large eggs
1 cup shredded cheese and/or crumbled cotija cheese
Toppings: cilantro leaves, guacamole, salsa, or hot sauce
Preheat oven to 400°F. In a large, oven-safe skillet, heat 1 tablespoon cooking oil and crumble in the ground lamb. Cook over medium-high heat until browned. Transfer lamb to a large bowl.
To the same skillet, add the remaining tablespoon of cooking oil and sauté the onions until translucent, about 5 minutes. Add the garlic and stir for a couple minutes until fragrant. Add the tomatoes, black beans, spices, and water and simmer over medium heat until tomatoes are tender, about 5 minutes, then transfer to the bowl with the browned lamb.
Spray the skillet with nonstick cooking spray and overlap the tortillas on the bottom of the skillet. Top with the lamb-vegetable mix and spread evenly. Using the back of a large spoon, make four wells in the top and crack one egg into each. Sprinkle cheese over the top and bake for 10–15 minutes, until the eggs are cooked to your liking. Remove from oven and let cool a couple of minutes before serving. Pass the toppings and enjoy!
Adapted from “Skillet Huevos Rancheros with American Lamb” by Lauren Grier of The Curious Plate and the American Lamb Board.
