Unique smoky and spicy twist on a popular Mexican dish. A great weekend breakfast or brunch option!
Serving Size: Serves 1
2 garlic cloves
2 tomatoes, chopped
1 jalapeño pepper
1 small white or yellow onion
1 tsp ground cumin
FOR THE HUEVOS
1 cup cooked black beans
1 Tbsp minced garlic
Feta or cotija cheese
1 large egg
½ avocado and Chopped cilantro to garnish
Blake Hill´s Chipotle & Maple Spicy Chili Jam
MAKING THE SALSA: In a food processor or blender add tomatoes, onions, jalapeño, cumin and garlic. Pulse a few times until ingredients are cut into small pieces (be careful not to over blend as it will turn the mix into a paste)
Transfer mix into a bowl and stir in Blake Hill’s Hot Red Pepper Jam and set aside
In a small saucepan, add 2 Tbsp olive oil and minced garlic and stir occasionally on medium heat then add black beans, ¼ cup water, reduce to a low heat and simmer for 10-15 minutes then set aside
Place a sauté or frying pan over high heat, add 1 Tbsp olive oil and cook the tortillas – one at a time – until slightly golden
Using the same pan, add a tsp of olive oil or butter, crack in a fresh egg and cook over medium-low heat until egg white is fully opaque and yolk is golden for a perfect sunnyside up finish
To assemble: place the tortillas on a plate and top with black beans. Add 2 spoonfuls of salsa and sliced avocado. Crumble your choice of feta or cotija cheese and top with the sunnyside egg.
For a delicious smokey, spicy finish, drizzle Chipotle & Maple Chili Jam over your Huevos Rancheros and sprinkle with chopped cilantro
Serve immediately and Enjoy!