Huevos Rancheros

By minicoopercraig

This is the type of breakfast you want when you really need to deliver on the day. Not only are huevos rancheros intensely flavorful and satisfying, but the balance of protein, fiber and antioxidants is designed to optimize performance all day long.

Ingredients

• 1 can (16 oz) whole peeled tomatoes with juice
• 1/2 small onion, chopped
• 1 clove garlic, chopped
• 1 Tbsp chopped chipotle pepper in adobo, drained of adobo
• 3/4 cup chopped fresh cilantro
• Juice of 1 lime
• Salt and black pepper to taste
• 1 can (16 oz) black beans
• Pinch of ground cumin
• 8 eggs
• e corn tortillas

Preparation

Step 1

Combine tomatoes, onion, garlic, chipotle, cilantro and half of the lime juice in a food processor and pulse until well blended but still slightly chunky. Season with salt and pepper.
Mix the black beans, cumin and remaining lime juice in a bowl; season with salt and pepper. use the back of a fork to lightly mash up the beans, adding a splash of warm water if necessary.
Coat a large nonstick skillet or saute pan with nonstick cooking spray and heat over medium heat. Break the eggs into the skillet; cook until the whites have set, but the yolds are still loose and runny.
On a separate burner, heat a medium skillet over medium heat and add the tortillas, 2 at a time; cook for 1 minute on each side, until lightly toasted.
To assemble the dish, spread the tortillas with the beans, top with the eggs, and top the eggs with the salsa. Garnish with more cilantro, if you like, and serve immediately.