Huevos Rancheros

Meals are what I’m looking forward to most during these uncertain times. We didn’t go crazy at the grocery store even though part of me wanted to buy everything in sight. I refrained and stuck to my normal staples. Since work for me is done for the foreseeable future I’m throwing myself into cooking and photographing for the blog. I’m trying to focus on pantry staple recipes or recipes that can made in a batch and frozen to enjoy later. I had a craving for Mexican flavours so I thought This would be a hearty brunch for us to enjoy today. I’m not going to lie…. it’s not completely authentic. First of of all, normally the ranchero sauce would be made with gorgeous sautéed peppers, onion & tomatoes, with some ancho and spices then blended. I had a jar of mild salsa begging to opened. Soooo I dumped some in a small saucepan and added some cumin. Totally did the trick. I also am not a fan of corn tortillas so I used flour. You can use small ones or cut up a giant one like I did. Here’s another tip: buy tortillas when they are on sale and freeze them then you can always have them on hand. Last switch is I used feta ( I always have this on hand) instead of more traditional cotija. This serve 2 really well 🙂 or 4-6 if you are serving other sides. Enjoy and stay safe!

Prep time: 10 minutes

Cooking time: 20-25 mins

11/2 cups mild salsa

1 teaspoon cumin

1 can black beans rinsed and drained reserving 1/4 cup for garnish

1 small onion chopped

1 clove garlic grated

1 teaspoon kosher salt

2 tablespoons olive oil

1/4 cup water

1 tablespoon lime juice (optional)

4-6 small flour tortilla shells

Olive oil for brushing

4-6 eggs

Toppings

1/2 cup crumbled feta or cotija cheese

2 sliced avocados

Chopped cilantro

Sour cream

1 chopped green onion

In a small saucepan heat the salsa and cumin and set aside.

In a nonstick frying pan sauté onion, garlic 1/2 teaspoon salt, and chilli flake in oil for about 5 minutes. Add black beans, water, 1/2 teaspoon salt and lime juice. On medium heat stir the for about 5 more minutes until its hot. Turn down to low heat and using a spatula or potato masher smash the beans as much as you want. Set aside.

Brush the tortillas with olive oil and place them in a hot frying or grill pan about 30 seconds per side.

To serve:

Lay the tortillas on individual plates or a platter. Reheat beans and salad if needed. Top each with a portion of beans, followed by the salsa. In a nonstick pan fry the eggs for about 3 minutes or until desired done ness. We like them runny. Top tortillas with an egg. Garnish with desired toppings. Serve with hot sauce and pickled jalapeños. Fork and knife optional 🙂