While reading that, if you thought of the Mexican classic, huevos rancheros, you have just guessed the recipe that I’m about to share with you! Nothing better to wake up to on a Sunday morning.
Also, enjoy the YouTube video for this recipe! It was pretty exciting posting it as it’s my first ever cooking video up on YouTube. Make sure to share and subscribe to the channel! I hope to make videos following most recipes that I post on the blog. I’m looking forward to trying out different filming styles and exploring YouTube more (for the best video-viewing experience make sure to click on settings at the right corner of the video screen and select HD) Here’s the link: https://www.youtube.com/watch?v=Z6J4cP02NwM. Also view the "Teen Cooking Network" tab above to view this video and all the others!
Note: I should probably mention that I cooked this in two pans, but you can use three if you like, to speed the process up. I have written the recipe describing how I made it in two pans. I would also recommend preparing the salsa or other components beforehand. Use whatever spicy ingredient you like, I would use ½ poblano pepper to add a mild kick chili powder would work as well! There are a lot of options….use whatever you like or whatever you have in your pantry!
I hope you enjoy this recipe!
The ingredients you need….(serves 4)
4 corn tortillas
½ red onion
½ yellow onion
1 (4 ounce) can green chilies or 1 jalapeno pepper, chopped, or 1 teaspoon chili powder, or ½-1 poblano pepper, chopped
1 14 ounce can black beans, drained, rinsed, and roughly mashed with the back of a fork
2 tablespoons lime juice
1 teaspoon ground cumin
½ teaspoon chili powder
4 cloves garlic, minced
1 14 ounce can diced tomatoes (do not drain)
3 tablespoons olive oil
Heat a drizzle of olive oil in a skillet over medium heat. Add the red onion and the spicy ingredient of your choice. Stir and cook for about 5 minutes, until soft. Meanwhile, toast the tortillas. With a pastry brush, brush some olive oil on one side of the corn tortilla, place onto another skillet over medium-high heat, and brush the other side with oil. When you see air pockets from on the tortilla, you are ready to flip. Cook for another minute on the other side and transfer to a plate. Repeat with the remaining tortillas.
Back to the salsa. Add the diced tomatoes. Season with salt and pepper, and allow to simmer for about 5 minutes. Now, to start the beans. Heat the oil in a skillet over medium heat (I used the same skillet I cooked the salsa in after I wiped out the skillet). Add the garlic and yellow onion, and cook until translucent (5-7 minutes). Add the cumin and mashed black beans, stir to combine, then add the lime juice, scraping the bottom of the skillet to get all those flavor bits (if there are any).
Cook the eggs: Heat a drizzle of olive oil in a skillet over medium-high heat (I used the same skillet I cooked the tortillas in). Crack an egg into the skillet and cook to your desire.
If you wish to poach your eggs, check out the great tutorial I use over on http://www.bbcgoodfood.com/technique/how-poach-egg.
To assemble: Place the corn tortilla on a plate, top with mashed cumin-lime black beans, an egg, and lots of salsa! (Hot sauce, cilantro, or avocado optional)
Have a healthy, delicious week!