A meal you can have for breakfast, lunch, or dinner. This Mexican egg dish is very filling and perfect for any time of day when you want something quick and belly pleasing. I like to serve my huevos rancheros with the best-quality organic jarred salsa I can find when I don’t have any local fresh tomatoes to make my own salsa.
Use organic ingredients when possible
1 tbsp avocado oil, plus more for drizzling
½ red onion, finely chopped
1 (15-ounce) can black beans
1 ½ tsp ground chili powder or cumin
2 teaspoons hot sauce
½ tsp each sea salt and pepper
4 to 8 large eggs (1 to 2 eggs per person)
1 jar salsa, any brand
4 small (6 to 8-inch) flour or corn tortillas
Garnishes of your choice, such as: chopped cilantro or parsley, finely chopped green onions, chives, or red onions, plain yogurt or sour cream
Take the salsa out of the fridge to bring it up to room-temperature. Alternatively, can reheat it in a small saucepan over low heat.
Warm a skillet over medium-high heat. Add the oil and swirl around, then add the onion. Cook until slightly softened. Add the black beans, chili powder, hot sauce, sea salt, and pepper. Cook until well heated through. With a potato masher or fork, gently mash the beans to form a bit of a paste, adding a bot of water to loosen the mixture if needed. Turn heat down to low and keep warm.
Heat a large non-stick pan over medium low heat. When hot, drizzle the pan with oil and the add eggs. Cook eggs gently, 2 at a time, to desired doneness.
If you have a gas top stove, heat and blister the tortillas individually, holding them with tongs, over the open flame of a burner, 15 to 20 seconds on each side. Otherwise, warm tortillas according to package directions.
To assemble, place a tortilla on a plate. Top with a generous serving-spoonful of warm black beans, top the beans with a fried egg, and salsa. Garnish with a sprinkle of cilantro or parsley and chopped scallions, chives or red onion, yogurt or sour cream.