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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is my take on Huevos Rancheros or Rancher's Eggs ; a traditional Mexican breakfast. Simple savory goodness! Ingredients:
8 small corn tortillas |
olive oil |
8 eggs |
1 can black beans |
1 avocado, sliced |
garlic powder |
ground black pepper |
fresh lime juice |
fresh chopped cilantro |
for the salsa |
2 cups grape tomatoes, halved |
1/4 cup yellow bell pepper, coarsely chopped |
1 small yellow onion, coarsely chopped |
1 banana pepper, coarsely chopped |
1 large garlic clove, coarsely chopped |
1/2 tsp sea salt |
1/4 tsp ground black pepper |
1 tsp cumin |
2 tsp ancho chili powder |
Directions:
1. Puree the black beans (don't drain) in a food processor. Warm in a small saucepan.
2. In a small frypan, coat the bottom with olive oil on medium high, and cook the tortillas, one at a time, until crispy but still flexible.
3. In the same pan, fry each egg, one at a time, until the white part is firm, but the yolk is still runny (about 4 minutes). Sprinkle with garlic powder & pepper.
4. for the salsa
5. Puree all of the ingredients in a food processor. Warm in a small saucepan.
6. Spread a few spoonfuls of the beans on each tortilla, top each with an egg, salsa, and avocado. Sprinkle with lime juice and cilantro, serve immediately.
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