Huevos Rancheros with Chipotle Maple

This dish is a unique smoky and spicy twist on a popular Mexican dish. A great weekend breakfast or brunch option!

Serving Size: serves 1

FOR THE SALSA

2 garlic cloves

2 tomatoes, chopped

1 jalapeño pepper

1 small white or yellow onion

1 tsp ground cumin

FOR THE HUEVOS

Flour tortillas

1 cup black beans, cooked

1 Tbsp garlic, minced

Feta or cotija cheese

1 large egg

Olive oil

½ avocado and chopped cilantro to garnish

Blake Hill Chipotle & Maple Spicy Chili Jam

Chipotle & Maple Chili Jam

$8.99

BUY NOW

Instructions

1

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).

2

Transfer mix into a bowl, stir in Blake Hill Chipotle & Maple Spicy Chili Jam, and set aside.

3

In a small saucepan, add 2 Tbsp olive oil, minced garlic, and stir occasionally on medium heat. Then add black beans and ¼ cup water. Reduce to a low heat and simmer for 10-15 minutes, then set aside.

4

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.

5

Using the same pan, add 1 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 sunny-side-up finish.

6

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 on top and then add the sunny-side egg.

7

Drizzle Chipotle & Maple Spicy Chili Jam over Huevos Rancheros and sprinkle with cilantro.

8

Serve immediately and Enjoy!