Huevos Rancheros

Serves: 2

Prep Time: 8 minutes

Cook Time: 15 minutes

I came up with this last night while rummaging through my cabinets and fridge. It turned out to be mighty tasty. So much so that I made it this morning for my breakfast!

What it takes:
 4 eggs
1/2  a medium onion, chopped
2-3 tbsp pickled jalapeno, chopped
1 can black beans, drained
2/3 cup salsa, divided
1/2 cup cheese, divided
2-4 corn tortillas
1 tbsp + 1 tsp oil

How to do it:

Preheat oven to 250 to keep tortillas warm.

In small sauce pan, heat 1 tsp oil. Add chopped onions and cook until translucent, 3-5 minutes. Add the jalapenos and beans and stir to combine. Let cook over medium-low heat until ready to use.

Heat 1 tbsp oil in a medium skillet. When drop of water sizzles in oil, place one tortilla in the oil to brown, about 2 min. per side. Repeat with remaining tortillas and place on heated oven rack to keep warm and crisp.

In the same skillet the tortillas were prepared in, cook the eggs the way you like them. I make ours over-medium but traditionally they would be cooked sunny side up. When eggs are almost done, put salsa in the pan with the eggs to warm the salsa.

Assemble the huevos rancheros by placing a tortilla on the plate and topping with bean mixture. Either top the beans with cheese or another tortilla. If you placed another tortilla, place cheese on top of the tortilla. Place two eggs on top with half the salsa. Top with a sprinkle of more cheese and a dollop of sour cream.

*If I would have had an avacado on hand, those would have made this dish even better! I squeezed 1/8 of a lime on mine and I really enjoyed the extra freshness it added.*