Huevos rancheros, a popular Mexican breakfast dish consisting of fried eggs served on corn tortillas with beans and fresh salsa, loosely translates to “heaven on a plate.” It’s a fiesta in your mouth and the perfect protein-rich breakfast to fuel your Sunday. I didn’t plan on making huevos this morning, but I just happened to have some extra corn tortillas, a can of black beans, some eggs and fresh tomatoes lying around, so I just went for it. Huevos happens to be one of my favorite breakfast treats of all time. I would pass up pancakes, omelettes, french toast or waffles any day for huevos. I still remember an epic huevos breakfast order at Mother’s Market and Kitchen in Laguna Woods, California. Sigh. This version definitely satisfies a huevos craving, and why not keep things interesting and serve these with tequila mimosas? Muy delicioso.

Muy sabroso

Huevos Rancheros 

Adapted from Smitten Kitchen

4  6-inch corn tortillas

4 eggs

1 can of black beans

cumin

chili powder

cayenne pepper

kosher salt

1 lime

cheddar cheese

olive oil

1 large tomato

1 red onion

1 jalapeño

cilantro (optional)

sour cream or Greek yogurt (optional)

sliced avocado (optional)

Heat a tablespoon of olive oil in a small saucepan over medium heat. Add half a diced red onion. Saute unil soft and then add a can of rinsed black beans, a few shakes of cayenne pepper, cumin, chili powder and a sprinkle of salt. Add about a 1/4 cup of water, lower heat and cover. Let the beans simmer for about 10 minutes. Mash them slightly with the back of a large spoon. Set aside. Dice your tomato, red onion and jalapeño. Place in a small bowl with the juice of one lime, a touch of olive oil, some salt and chopped cilantro. Set aside. In a small frying pan throw down a little olive oil and lightly brown your tortilla on both sides. Sprinkle some shredded cheese on one side and as it begins to melt, crack a single egg over the cheese. Season the egg with salt and pepper. When the egg white begins to set around the edges, flip the whole thing over and let in cook for about 2-3 minutes. Serve each tortilla with a side of beans, fresh tomato salsa, and a dollop of sour cream or Greek yogurt. Sliced avocado would be great too.

heaven on a plate.