I’m not really a breakfast person. The mornings are normally just too crazy around our house to grab much other than a hot cup of coffee (or three). Maybe a hard boiled egg – that’s easy enough. But every once and a while, especially if we happen to have some of Josh’s salsa leftover, I take the extra 15 minutes to make one of my favorite dishes! Huevos rancheros! This is a flavorful and spicy Mexican treat and a great way to start the day. It also makes a delicious and filling lunch – I’ll serve it with a simple mixed greens salad on the side.
Huevos Rancheros with Josh’s Amazing Salsa
- whole wheat tortillas
- eggs
- warm black beans (you can either cook them from scratch or drain and rinse a can of beans and then warm them)
- pepper jack cheese, shredded
- sour cream
- Josh’s salsa (or your favorite salsa!)
Spray a small non-stick saute pan with canola oil or some other type of oil. Heat the pan on medium high heat and warm a 6 inch (or larger if you prefer) tortilla on both sides, about 2 minutes per side. Crack an egg right onto the warmed tortilla and cover the pan. Allow the egg to cook for a few minutes, then (and now this is the tough part!) flip the tortilla and egg over without breaking the yolk. This took me several tries to master – and I still mess it up sometimes! Even if the yolk gets busted the dish is still delicious! Promise.
So once the egg is cooked to your liking place the egg and tortilla on a plate, egg side up. Top with as much cheese, salsa, beans, and sour cream as your heart desires! Enjoy!
