My husband and I typically cook brunch on Sunday afternoons, brunch usually consists of eggs, bacon, waffles (the works!). This Sunday I opted to try for something a little different from our usual fare, as my favorite dish at a local restaurant is huevos rancheros and I recently saw a Food Network special on huevos rancheros, I was craving huevos rancheros.
I looked around at recipes online and none of them seemed to give the end result that I was looking for. I decided to take the idea and just go ahead make what I thought it should be, and the end result was phenomenal. I wrote down the huevos rancheros recipe while I made it on the off chance it turned out to be a success, so here it is:
3 small vine ripened tomatoes (or 1 can chopped tomatoes)
1/2 small yellow onion
½ cup chopped up green pepper
1 can (4 oz) fire roasted mild green chiles
2 cloves garlic
1 pinch fresh cilantro chopped up
1 can whole black beans
Shredded cheddar and monteray jack cheese mix
Fresh ground pepper
In a medium non-stick saucepan chop up the tomatoes into small pieces (you could use a can of chopped tomatoes in place of the fresh ones, but of course the fresh tomatoes would turn out a little bit tastier), turn the stove on to low heat. Add the chopped onion, 1 clove of fresh pressed garlic, green pepper, drained can of roasted chiles, cilantro, about one-half teaspoon ground pepper, and one-half teaspoon sea salt (use salt and pepper to taste). Once all of the ingredients are in the pan, turn the heat up to medium heat until the sauce is warm and bubbly (stirring frequently). Once the sauce is heated up, turn back down to low and keep it warm while you prepare the rest of the ingredients.
Drain the can of black beans about half-way, otherwise the beans will get too dry. Add them to a small saucepan, add one clove of fresh pressed garlic, a pinch of sea salt and a pinch of pepper. Warm on medium low stirring regularly, pressing down on the beans so that they get mixed up and slightly mushed.
In another saucepan heat up two teaspoons of olive oil and add two eggs together for each set of huevos rancheros. Cook leaving the egg yolks slightly runny.
In a final saucepan (total of 4!), add about two teaspoons of olive oil and heat up over medium heat. Once the oil is hot add a corn tortilla and flip regularly until both sides are slightly browned. I prefer my corn tortillas to be a little soft, so I don’t fry them completely.
Serving the Huevos Rancheros Recipe:
Lay down a corn tortilla and spread out some black beans, add a second corn tortilla. On top of the tortilla add the two fried eggs, smother with the tomato sauce. Sprinkle the shredded cheese over the top and add a dallop of sour cream on the side..