Huevos Rancheros

HUEVOS RANCHEROS

SERVES: 2

PREP TIME: 20 minutes

COOK TIME: 20 minutes

INGREDIENTS:

1 tsp Chipotle Pepper, in adobo sauce, chopped

1 tsp Adobo sauce

1 -14.5 oz can Fire Roasted Diced Tomato

1 TB diced green chile, canned

2 TB canola oil, divided

½ C onion, chopped

2 cloves Garlic

½ tsp Salt

Pinch ground black pepper

¼ tsp Dried Oregano

1-3 dashes of Tabasco or more to taste, if you like it spicy

1 can reduced sodium black beans, rinsed, drained, warmed. 

¼ C Canola or Vegetable oil for frying

4 corn tortillas

4 large eggs

Cotija cheese, crumbled

Fresh Cilantro, chooped for garnish

½ Avocado chopped, for garnish

1 Place Chipotle pepper, adobo sauce, canned tomato and green pepper in blender. Blend until somewhat smooth, still a little chunky. 

2 Heat 1 TB canola oil in pan over medium to high heat. Add onion. Cook for 3-5 minutes, until onion begins to soften. Add blended tomato mixture, bring to boil reduce heat to simmer. Add garlic, oregano and Tabasco. Turn heat to low, cover pan. 

3 Heat ¼ C oil in shallow small pan. Add two tortillas together and fry for about 1 minute on each side. Should be crispy and slightly golden but still soft. Going for crispy and chewy texture. Place tortilla on plate to serve. 

Repeat with other two tortillas. 

4 Heat 1 TB oil in small an, fry eggs (see sunny side up egg recipe)

5 Top tortillas with a generous amount of sauce, top with black beans, top with fried egg, a little more sauce on top of eggs. Finish with Cotija cheese, fresh Cilantro and avocado. 

Excerpted (or Adapted) from SUNNY-SIDE UP by Waylynn Lucas. Copyright ©2019 by Waylynn Lucas. Excerpted by permission of Rodale, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.