Sunday Breakfast - Huevos Rancheros

Today started off with sunshine and breakfast. Two of my favorite things in the world. 

There is something about Sunday breakfast that really gets to me. 

Maybe its the slow crawl into the day and how Sunday mornings always seem to be quiet. 

And then when you can sit down with some coffee and delicious eggs in any fashion...ah BLISS. 

Now mind you everyone makes huevos rancheros a little differently. 

I am not traditional by any means...in life or in food. 

So the recipe I will give you today will be my version of a classic Mexican breakfast.  

 If you don't want to make your own ranchero sauce you can use any jarred salsa.

Take the jarred salsa and heat in a small saucepan. Feel free to add a little more spice if that is your pleasure. 

Also, it is "traditional" to use a fried egg for this dish but if you are like some people I know feel free to scramble your eggs. I know that the runny yolk freaks some of you out. 

Salud!

Amanda's Huevos Rancheros

4 (5-inch) corn tortillas
2 tsp olive oil
4 eggs
1/2 cup shredded cheese1 (14- to 15-ounce) can whole tomatoes in juice1/2 cup chopped white onion
1/2 cup black beans
1/2 cup chopped bell pepper1/4 cup chopped fresh cilantro plus additional for sprinkling1 tablespoon chopped canned chipotle chiles in adobo2 garlic cloves, coarsely chopped
1/2 tsp cayenne pepper
1 tsp cumin
2 links of fresh chorizo, casings removed and crumbled1 teaspoon salt
1 tsp fresh ground black pepper
1 Tbls butter
fresh lime wedges

To make the racnhero sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell pepper, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. 


Add the black beans and tomatoes and their juice and cook, stirring, for 2 minutes. Add the adobo  and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.

In a medium skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30-45 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.

Add 1 teaspoon of olive oil to a skillet, over medium-high heat. Add the crumbled chorizo...cook until nice and brown. In a small skillet melt butter and fry eggs until set. Flip them if that is your style.

Place 1 warm tortilla on a plate, top with chorizo then ranchero sauce. Top with cheese. (I like to further melt my cheese under the broiler for a few seconds.) Place fried eggs on top of each tortilla and sprinkle with a little lime juice and chopped cilantro. Feel free to top your eggs with more ranchero sauce. Garnish the plate with sliced avocado (optional). Serve immediately.

Ah! A clean plate = A Happy belly!!!!