This breakfast gives a great fresh send off to your family. Don't hesitate to serve this for a brunch, lunch, or dinner - it is fresh and spicy, and sure to be a new favorite.
Serving: 3
Prep Time: 12 minutes
Cook Time: 4 minutes
Total Time: 16 minutes
INGREDIENTS:
3 tablespoons peanut or canola oil
1/2 cup drained, diced canned tomatoes
1/2 cup commercial medium or hot tomato salsa
One 19-ounce can black beans
3 flour tortillas, about 8 to 9 inches in diameter
2 tablespoons sliced pickled jalapeno peppers plus 1 tablespoon of the pickling juice, or 1 fresh jalapeno pepper and 1 tablespoon cider vinegar
1/2 small sweet onion such as a Vidalia
6 large eggs
6 sprigs cilantro
1 teaspoon chili powder
Salt
DIRECTIONS:
1)Put the oil in a large heavy skillet over medium-high heat. For the ranchero sauce, combine the tomatoes and salsa in a small saucepan over medium-low heat.
2)Reduce the heat under the skillet to medium and fry each tortilla for 1 minute on each side, until lightly browned. Put them on plate and cover to keep warm. Meanwhile, open the beans into a small colander, rinse and drain. Chop the pickled jalapeno and put into a mixing bowl with its juice and the drained beans. (If using a fresh jalapeno, seed, stem, mince, and add to the beans with cider vinegar.) Peel and chop the onion. You should have about 1/3 cup. Add to the beans.
3) Break the eggs into the same skillet used for the tortillas, cover and fry for 3 to 4 minutes or until the yolks are set. Meanwhile, chop the leaves from the cilantro sprigs. Add the cilantro, chili powder, and salt to taste to the beans. Mix well.
4) Put one tortilla on each of 3 plates. Slide 2 eggs on each tortilla. Put two small mounds of beans on opposite sides of the tortilla, next to the eggs. Top the eggs with the ranchero sauce.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 530
Total Fat: 26 g
Carbohydrates: 48 g
Protein: 25 g
