Recipe courtesy of Jo Davison
4 flour tortillas
4 slices of Bacon, chopped
2 cans of pinto beans, drained and rinsed
1 clove garlic, minced
1/2 small yellow onion, diced
2 potatoes, peeled, shredded or cubed
1 cup of shredded sharp cheddar cheese
1/2 cup of Salsa or Chili sauce
Sour cream for garnish
4 Ramekin Dishes
Take your 4 tortillas and stack them one on top of the other. Place the bottom of the Ramekin dish on the edge of the tortilla and with a paring knife, cut around the bottom. Do this once more on the other side and you will have created 8 small round tortillas. Set aside.
In a pan, cook the chopped bacon and then remove from the pan and set aside. Add 1 tbs of olive oil to the pan add the onions and potatoes, season with S & P, cook through. Once the potatoes are cooked, remove from pan and add the beans. Smash the beans and add 1/2 of the cheese and the minced garlic, season with salt and cook until all the cheese has melted.
Heat oven to 350F. Place the 8 tortillas down on a flat surface and equally spread the bean mixture down on each one. Next place one tortilla down in theRamekin, beans facing up. Divide the bacon into the ramekins evenly then add the potato mixture as the next layer. Next place the other 4tortillas in the Ramekin, beans face up. Divide the salsa or chili and add on top of the tortilla, set aside.
In your pan, (clean the beans out so the eggs won't stick) fry 4 eggs OVER EASY. Eggs will continue to cook a bit in the oven and and you do not want them to overcook. Next top the ramekins with the eggs and sprinkle the remaining cheese. Place the ramekins on a baking sheet. Bake for 5 - 7 minutes just until the cheese is melted and golden and the salsa is warmed. To serve, top with sour cream.