Huevos Rancheros is a breakfast favorite of mine, and I think an underrated one! Many times, breakfast in my house, is shared on the same plate. Yes, cute I know. My boyfriend and I, just pile things onto one plate and it’s every man and woman for themselves. Which is why this post is titles ‘For Two.’ The ingredients needed for Huevos Rancheros are basic staples in my house, and that makes it easy for this to come together so quickly.First, you need to start roasting the pepper. This will take the most amount of time, as you are waiting for this to roast into a charred, sweet, beauty. Here I have just a sweet pepper (as it translates in Finnish). I think some grocery stores carry poblano pepper, or any color bell pepper would work too. If you don’t have the time to wait for the pepper to roast, just chop your pepper and sauté it in a pan with a little oil.While your pepper is working in the oven, get out a 2quart sauce pan. You are going to combine the ingredients for the black bean mixture. Combine onions, oil and sauté for a few minutes until tender. Add 1/2cup of black beans. You can use them from the can, or if you have dried beans, be sure to have prepared them as directed before you start this meal :). Add spices and salsa. I like my beans with lots of veggies, and in a thick sauce. Lots of flavor!
400°F (204°C) for 45min and this is what you get.
Toast your tortilla in a large pan on both sides for several minutes. I like to get mine a little crispy. It stands up better to the black bean mix, and works as a better vehicle to scoop. Split your pepper open. I leave the seeds, they don’t bother me. If you don’t like them, you can cut the top off the pepper before plating. When you take your tortilla off the sauté pan, cook your eggs. I have fried mine hard, so the yolk is well done. Your egg cooking options are whatever suits you.
Add the cooked eggs, and top with desired herbs, spices or cheese. Even add a side of fruit.
Huevos Rancheros for Two
1 Sweet pepper (poblano or bell pepper)
2 tsp oil
2 T. Red onion
1/2cup black beans
1/4 tsp Cajun Mix
2-4 T. Salsa
1 large corn tortilla
1. Turn oven to 400˚F. Place pepper on foil, add 1tsp of cooking oil, I used coconut. Fold up edges of foil to make a packet for your pepper and put in the oven for 45min.
2. In a 2-quart sauce pan heat 1tsp of oil. Again, I used coconut. Add 2T of red onion. Cook a few minutes until they are soft. Add black beans, cajun mix, and salsa.
3. Toast both sides of the tortilla on low-heat for several minutes, until crispy. Be sure to do this right before assembly of your plate. I like my tortilla warm when it is being served.
4. Remove pepper from the oven once it is charred on the outside. Discard foil and place on top of toasted tortilla. Split it down the middle and open it up. Add the bean mix to the inside of the pepper.
5. Cook your eggs. I fried them hard, so the yolk was pretty well cooked. When the eggs are done, add them to the top of your bean mix.
* serving suggestions: lime wedges, avocado slices, jalapeños, scallions, hot sauce, or cheeeeesee.
* If you are looking to cut even more calories from this meal, remove the oil in the cooking process. Be sure to use non-stick materials.