This recipe is perfect. Call it dinner, call it brunch, I call it delicious. Protein-heavy with a kick of spice. Huevos rancheros was a childhood brunch favorite for me; my dad would come home from long runs training for this marathon or that half, and he would need to fill up on all that he expelled during his run. It's easy too; homemade beans and a fried egg coupled with whatever accoutrements you have on hand, I prefer: avocado, cheese and salsa - and bacon on the side if you can find it (and afford it here in Turkey).
Ingredients Serves two. 2 cups refried pinto beans (or 1 can) 2 tortillas, flour or corn your choice 2 eggs 1/2 cup of shredded pepper jack cheese salt and pepper fire-roasted salsa avocado cilantro, chopped |
Directions
1. Warm your tortillas in a hot skillet til just lightly golden. Place one tortilla on each plate.
2. Heat the refried beans in a small saucepan. Spread the beans on the tortillas.
3. Fry up your eggs how you like them: easy, medium, hard. Add another tablespoon of oil to the skillet beforehand to make sure they don't stick. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Crack fresh black pepper over top and sprinkle lightly with salt. Turn the heat to medium-low, cover and cook until set, about 1 minute more.
4. Place 1 egg on each tortilla and spoon the warm sauce over the eggs. Top with the avocado, cheese and additional cilantro.
1. Warm your tortillas in a hot skillet til just lightly golden. Place one tortilla on each plate.
2. Heat the refried beans in a small saucepan. Spread the beans on the tortillas.
3. Fry up your eggs how you like them: easy, medium, hard. Add another tablespoon of oil to the skillet beforehand to make sure they don't stick. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Crack fresh black pepper over top and sprinkle lightly with salt. Turn the heat to medium-low, cover and cook until set, about 1 minute more.
4. Place 1 egg on each tortilla and spoon the warm sauce over the eggs. Top with the avocado, cheese and additional cilantro.