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