This weekend (actually, about a month and a half ago) at my friend’s cottage we wanted to give our breakfast a little bit of UMMPF! The solution: make our version of a popular Mexican dish called Huevos Rancheros (HWAY-vohs rahn-CHAIR-ohs). We used yummy mummy kitchen‘s easy farmers market huevos racheros recipe as a guide.
The result? See for yourself, amigo!
Prep time – 15 minutes
Cooking time – 20 minutes
2 tbsp olive oil
2 red peppers, diced
2 medium zucchini, diced
6 tomatoes, large diced
2 cloves garlic, minced
2 cans black beans, drained
½ tsp cumin
¼ tsp kosher salt
pinch of fresh cracked black pepper
½ cup cilantro (reserve ¼ for garnish)
1 package of corn tostada
4 – 8 large eggs (if serving 1 or 2 eggs per person)
2 ripe avocado, sliced
1 cup of sour cream
1 cup salsa (homemade or store bought)
1 lime, cut into wedges
Option – make paprika potato hash
Heat olive oil in large frying pan over medium high heat. Sweat the onions, add red peppers and zucchini until soft. Add tomatoes and garlic for 3 minutes and add in the cumin. Stir in the strained beans (mmmm. . . strained beans) until warm throughout, and add cilantro, salt and pepper to taste.
In a frying pan or electric griddle pan, spray with oil and crack eggs into the pan, cook eggs as desired (we like sunny side up!). Season with salt and pepper.
Place tortillas on plates and begin to assemble. Take a big serving spoon and place bean mixture on top of tortillas. Gently place the egg on top of the mixture. Serve with avocado, sour cream, salsa, garnish with cilantro and a wedge of lime.
Buen provecho, muchachos!