Wednesday, September 10, 2008

Huevos Rancheros

I was out of town last weekend and am leaving town again on Friday. I fully expected not to post anything until later next week, but my thrown together dinner of Huevos Rancheros looked and tasted too good not to share. Living in Southern California there is great Mexican everywhere you go and Huevos Rancheros is a staple on most breakfast/brunch menus, that being said I often make them at home for dinner. It's a really great and hearty meal that is honestly perfect anytime of day if you ask me.

Huevos Rancheros
serves 2

4 eggs
1 15oz can of black beans
1/2 small red onion chopped
1 clove of garlic chopped
2 tsp olive oil separated
1/2 cup shredded cheddar cheese
4 tbsp salsa (whichever you like best, I used Santa Barbara Peach Mango Salsa)
4 soft corn tortillas

1. Heat 1 tsp olive oil in a small sauce pan. Saute chopped garlic until translucent. Add chopped red onion and saute for 3 mins. Add black beans to saucepan. Simmer on medium low for 15 minutes
2. When the beans are 5 minutes from being done, heat the remaining tsp of olive oil in a frying pan over medium high. Place one corn tortilla in the pan, let heat up for approx 1-2 mins, then flip over. Add a second tortilla on top, using it to soak the excess oil of the first tortilla. Flip the tortilla stack and replace the original tortilla with a new one. Repeat this process until all four tortillas are heated and soft. Place on a plate and over with a towel to keep warm.
3. Spray Pam in the frying pan and heat over medium heat. Put two eggs in the frying pan let cook until approximately halfway done (I like a standard sunny side up egg here, so I cook until the white is mostly cooked). Put 2 tbsp salsa and 1/4 cup shredded cheese on top of eggs. Cover pan and cook on low until egg is done to desired doneness and cheese is melted.
4. Place two tortillas on a plate and top with eggs, salsa & cheese.
5. Repeat steps 3 & 4 with the remaining ingredients.
6. Top with sour cream and chopped cilantro as desired. (I didn't have either but my dinner was tasty nonetheless)

This recipe is great because it can be modified with whatever cheeses and salsas you like or have on hand. It's traditionally made with a basic fried eggs, but would be great with scrambled too. Since I've lived in Southern California I almost always have corn tortillas and black beans, two things that last for awhile, making this an easy meal to throw together. Enjoy!

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