I am so excited about the return of East Coast Bites – especially as we get closer to the holidays. Because holiday baking + party recipes are two very important holiday staples.
If you follow me on social media, you’ve likely caught my favorite brunch item to make on the weekends: huevos rancheros. I’ve made the dish a thousand times, but I’d always wanted to try a recipe that was made in a cast iron pan.
Which is exactly what I did for East Coast Bites with this recipe from RelayFoods.
The end result? The most delicious Sunday brunch possible.
Here’s what you’ll need:
- 1 tbsp of butter
- 1 medium onion, diced
- 3 large garlic cloves, minced
- 15 oz kidney beans, drained and rinsed
- 2 tsp taco seasoning
- 8 oz taco sauce
- 4 eggs
- 1/2 lb tomatillo salsa, or salsa of choice, slightly strained
- 1 avocado, pitted and sliced or diced
- 1 medium tomato, diced
- 1/2 bunch green onions, chopped
- 1/8 cup cilantro, chopped to garnish
- 1/3 cup feta cheese, crumbled
To get started, preheat your oven to 350 degrees F.
Take a medium to large sized cast iron skillet (I used a medium sized one and chose to use only 3 eggs instead of 4) and heat butter over medium-high heat. Throw in your onions and sauté for 5-7 minutes until tender.
Mince your garlic and add to the pan, sautéing for 1-2 minutes.
Next, stir in your beans and sprinkle your taco seasoning. Add your skillet sauce and mix together. 
When it’s ready, remove your cast-iron pan from your oven and garnish with salsa, avocado, chopped tomatoes, green onions, cilantro, and feta cheese.
This recipe was so easy and so delicious. It will most definitely be a new weekend favorite!
Do you have a recipe I’ve simply got to try? Leave a comment below or tweet me!