Huevos Rancheros Ingredients
Directions:
• Corn tortilla shells
To begin, take out two medium-sized sauté pans. Open the can of black beans, rinse, and drain. Open the can of diced tomatoes, drain most of the liquid. Dice up some onion, jalapeño, and the garlic (enough for the salsa you will make with the tomatoes and a little for the black beans, too).
• 1 can black beans • 1 can petite diced tomatoes • Onion • Jalapeños • Fresh garlic (a whole bulb) • Lime • Avocado • Cilantro • Feta • Salt/Pepper/Cumin/ Mexican Oregano • Eggs
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Pour some olive oil in both pans and heat to medium. Sauté the onion, jalapeño, and garlic briefly, then add the can of tomatoes to the pan with the most onion, and add the can of black beans to the other pan. Let them cook for about 5 minutes, stirring occasionally. The black beans will dry out some, so add about a ¼ cup of water to them and use a potato masher to break them open slightly and then take them off the heat. Season both pans with salt, pepper, cumin, and Mexican oregano. Continue to cook down the salsa for a bit longer until it reaches the consistency you want. Heat up a bit of canola oil in a small pan and fry several corn tortilla shells. Place them on paper towel to blot off most of the oil. I cook the eggs in the same pan with the hot oil. Once the eggs are finished, begin to layer your plates: 2 fried corn tortilla shells, black beans, salsa, egg, feta, and cilantro on top with a slice of lime and avocado on the side. Top with your favorite hot sauce and serve with an early morning margarita. It’s the weekend, and it’s 5 o’clock somewhere! Enjoy!
