Ingredients

• 3 tablespoons canola oil , divided
• 6 , 6 inch
• 1 , 8 ounce
• 0.5 cups diced yellow onion
• 0.75 teaspoons kosher salt , divided
• 1 , 14 ounce
• 1 , 4 ounce
• cooking spray
• 1 cup shredded Monterey Jack cheese
• 1.75 cups pico de gallo
• 6 large eggs
• 0.25 teaspoons ground black pepper
• 1 medium avocado , diced
• 2 tablespoons chopped fresh cilantro

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 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.
3. 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.
4. 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.
5. 5 Spray a 9x13-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.
6. 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.

Nutrition per serving