A delicious dish.

I’m a sucker for eggs, blacks beans and salsa, so when I found a recipe for a remake of “huevos rancheros” (truly a remake; this is in no way authentic), I knew that it would be a match made in heaven.

“Huevos Rancheros”
Serves 2
Adapted from Smitten Kitchen

+2-8” tortillas
+can of black beans; drained, rinsed and heated on the stove
+4 eggs; use whole eggs or just whites, whatever you prefer
+salsa fresca; whipped this up with a few tomatoes, small onion, lime juice, jalapeno, clove of garlic, salt and parsley (could use cilantro, but my mom isn’t a fan); you can also just buy a jar of your favorite salsa
shredded cheese; amount is really up to you; I only like a little, but some people love a ton
+bit of olive oil

-heat the oil in a fry pan over medium-high heat.
-warm the tortilla on one side for a couple of minutes, until a crunchy spot or two appear
-flip the tortilla over and sprinkle with cheese; let the cheese melt
-crack an egg or two (whatever you prefer) onto the tortilla
-flip the whole tortilla, egg and all, over
-let the egg cook completely
-flip onto a plate, egg side up
-garnish with salsa, black beans and whatever else you desire (some people probably want to add more meat, some might add sour cream or guac...the sky is the limit.)

I prefer to eat this flat, but I’ve also had people roll this up more like a burrito. There’s no science behind this dish; make it art. Make it your own. Enjoy with a seasonal fruit.

Mottainai.