Huevos Rancheros (CS)

By hmp13

Serves 2. You can use chorizo in this recipe. Slice 1 chorizo into rounds and pan fry in 1 teaspoon oil until crispy and browned. Use a slotted spoon to remove the chorizo from the pan and drain well. Add to other toppings.

Ingredients

• 1/2 cup Mexican red beans
• Two 10-inch flour tortillas
• 1/4 cup pepper jack cheese, shredded
• 1 to 2 medium plum tomatoes, roughly chopped
• 1/2 small red onion, thinly sliced
• 1 tablespoon cilantro, chopped
• 1 tablespoon canola oil
• 4 large eggs
• Pinch salt and pepper
• 1/2 cup guacamole
• 1/4 cup jalapeno sour cream

Preparation

Step 1

Preheat the oven to 350.

Warm the beans in a skillet or saucepan over low heat.

Sprinkle each tortilla with 2 tablespoons cheese and heat on a grill, griddle, or in a 10 inch nonstick sauté pan (cheese side up) until the cheese starts to melt and the bottom of the tortilla is lightly browned. The tortilla will start to bubble on the sides.

While the tortilla is warming, combine the chopped tomatoes, sliced onion and chopped cilantro to make a rustic salsa.

Heat the oil in a 10 inch oven safe skillet over medium high heat. Carefully crack 2 eggs into a bowl, making sure there are no shells and that the yolks are intact. Season the eggs with a pinch of salt and pepper. Pour the eggs into the pan and fry then until the outsides are crispy and the whites are set. Place the pan and eggs into the oven in order to cook the eggs on top till the white parts are no longer clear. Repeat with the remaining 2 eggs.

To serve, top each tortilla with 2 eggs. On top of the eggs, place 2 tablespoons warmed beans, 2 tablespoons of the rustic salsa mixture, ¼ cup guacamole, and 2 tablespoons jalapeno sour cream. Serve open faced.