ggs, glorious eggs! Eggs are one of my favorite options for breakfast. And every once in awhile, I like to have them a bit differently prepared than my usual soft poached... so on those rare mornings (I'm still addicted to the breakfast shake we have most mornings), I look for something a bit more inspired. I happened to be browsing tastespotting last night and saw a huevos rancheros recipe and must have dreamed of it all night, because I woke up this morning bent on having my eggs thusly prepared.
Makes 2 servings
Cooking spray or olive oil
1/2 yellow onion, coarsely chopped
1/2 red bell pepper, seeded and sliced
1 15.5 ounce can black beans, rinsed and drained
1 15.5 ounce can diced tomatoes, some juice drained off
½ cup chopped cilantro
1 tsp ground cumin
Salt and pepper to tasteTortillas, shredded cheddar cheese, salsa and sliced avocado for serving
Preheat a large fry pan over medium heat, spray with cooking spray or add olive oil, whatever your preference. Add the onions and peppers and sauté until tender, about 5-8 minutes.
Add the beans and tomatoes to the peppers and onions. Stir well and continue to sauté for an additional 5 minutes. Stir in ¼ of the cilantro, as well as the cumin.
Turn the heat down to low. Make 4 wells in the bean/tomato mixture. Spray a little bit of olive oil into each well. Crack an egg into each of the wells. Season each egg with salt and pepper and cover the skillet. Allow the eggs to cook until they reach your desired doneness.
Spoon the eggs out onto two plates, with extra tomato/bean mixture as well. Serve with warmed tortillas, salsa, extra cilantro, diced avocado and sour cream. Enjoy!
On a foggy morning, this breakfast provides just the bit of sunshine needed to think about all that's on the to-do list! Now, off to clean and tidy up around the house, usual Sunday stuff.