One of these days I will post something other than food. I am not sure when that will be but I promise sometime soon. I need to give you an update on the house for sure! Lots of changes happening which is keeping me busy. Good busy, but busy. But... since we are on the topic of food (and to be honest, when am I not?), I wanted to share one of my most favorite breakfasts, huevos rancheros. It is on a short list of dishes that I will always order off a menu if I see it. Warm corn tortillas soaked with salsa and black beans all topped with an egg and some cilantro, it might just be my idea of perfection on a plate.
Since I work around food all day, I tend to eat pretty healthy breakfasts. I have become a walking advertisement for that old saying of starting the day off right with a good breakfast. Sadly no more waffles or bagels for breakfast. I find that if I start the day with something quasi-healthy, I can usually go the day without binging on the baked goods that always seem to be hanging around at work. My normal breakfast is a salad (boring I know) but if I had time, I would always make myself a version huevos rancheros. So delicious and so healthy.
Here is my take on the traditional dish. I added avocado because I can’t seem to ever get enough avocado, as well as some Cojita cheese for a little tanginess. The recipe calls for making your own salsa but you can certainly buy pre-made salsa and skip a step.
Also, I fry my eggs on the stovetop in a non-stick pan then combine the dish before eating and serving. If fried eggs are not your thing, feel free to prepare the eggs your favorite way – regardless of fried, scrambled, poached or sunny side up, these huevos rancheros will be delicious.
- 4 Roma or plum tomatoes, about 1 lb., diced (setting a couple tablespoons aside for garnish)
- 1 onion, divided and chopped
- 2 Tbs. chopped fresh cilantro plus additional for garnishing
- 1 Tbsp. chopped canned chipotle chiles in adobo (or more if you like your salsa spicy)
- 1 garlic clove, coarsely chopped
- 4 Tbsp. olive oil
- ½ tsp. salt (or more to taste)
- 1 -15 oz. can black beans, drained and rinsed
- 4 large eggs
- 8 corn tortillas, about 5” diameter
- Garnish: Cojita cheese, avocado, jalapeños, lime wedges
In a blender puree tomatoes, half of the diced onion, cilantro, chipotle, garlic, and salt until smooth. Pour salsa mixture into a medium sized non-stick sauté pan and simmer over medium-high heat, stirring occasionally, until salsa is slightly thickened, about 5 – 7 minutes. Remove salsa from pan and set aside. Carefully wipe out the pan.
In the same sauté pan over medium heat add 2 tablespoons of olive oil. Once the oil is hot, add the onions and sauté until translucent, about 2 -3 minutes. Add the beans and cook for another 3 – 4 minutes or until beans are warmed through. Remove beans from pan and set aside. Carefully wipe out the pan.
In the same sauté pan over medium high heat, add remaining 2 tablespoons of olive oil. Once the oil is hot, carefully crack the eggs, one at a time into the pan. (I often crack into a small bowl then slide the egg onto the pan to make sure I don’t break the yolk or miss any eggshells). Cook eggs according to your preference. I like my whites set but my yolks still runny so it only takes about 2 -3 minutes.
Assemble the huevos rancheros by quickly warming the tortillas in the oven or in the microwave. Place 2 tortillas on a plate, top with black beans, salsa and one egg. Garnish with avocado, Cojita cheese, jalapeños, tomatoes, lime wedges and cilantro.