Huevos Rancheros are my favorite weekend breakfast or brunch. Enjoy!
Ingredients – one serving
1, 12 oz can of black beans – one serving will use about 1/4 to 1/2 can.
2-4 eggs (depending on your size and how hungry you are)
1 onion – diced
3 garlic cloves – minced
1 Serrano pepper – seeded and diced
5 tomatoes – peeled and diced.
1 teaspoon of ground chili
2 teaspoons oregano
First prepare ranchero sauce. Saute onion with garlic, a dash of olive oil, and Serrano pepper. Add tomatoes and cook down on medium temperature for 15-20 minutes. Add ground chili and oregano. While the tomatoes cook down, warm up a can of black beans. Use a dash of olive oil in a fry pan to keep your eggs from sticking. Prepare your eggs sunny-side up or over easy (whichever you prefer) add a dash of pepper over eggs. Place two small corn tortillas on a plate. Arrange cooked eggs on the corn tortillas. Top eggs and tortillas with heated black beans. Top with ranchero sauce, Mexican cheese, sliced avocado, and fresh cilantro. Don’t forget the hot sauce! Enjoy! Yum!