huevos rancheros

I love breakfast food. Always have. My mom loves to tell the story of when I would sneak into her rooms in the morning, gently shake her awake, and whisper, "What's for breakfast?" I was a hungry little girl! Pancakes, waffles, and french toast are not my go-to's. Something about sweets in the morning makes my tummy an unhappy camper. I prefer eggs, sausage, bagels, biscuits and gravy. Pretty much anything salty and hearty.


One of my favorite ways to start the day is with huevos rancheros. My mom used to make this yummy dish for me all the time. Now that I'm grown up I like to find new recipes for it. Here is one I found on Food Network...


INGREDIENTS

• 2 small tomatoes
• 1 small onion
• 1 medium jalapeno pepper, chopped
• 2 cloves garlic; 1 chopped, 1 smashed
• 1/2 teaspoon hot sauce
• 1 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 15.5-ounce can black beans, drained and rinsed
• 4 large eggs
• 4 6-inch corn tortillas, warmed
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro

Directions

Prepare the salsa: Set a grater in a large bowl; grate the tomatoesand onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside.

Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork.

Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.

Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.

[click on image for source]