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Ellen’s Kitchen & Garden

Huevos Rancheros wonderful breakfast or brunch choice

Posted Friday,
June 19, 2020
0 ·
Photo/Lawrence Emerson
By .(JavaScript must be enabled to view this email address)

For years I’ve seen this dish on breakfast menus and typically would wrinkle my nose at the thought of it. Eggs and black beans?

Some time ago while in Washington for a weekend, Lou and I went to the Old Ebbitt Grill for brunch. The only gluten-free offering was Huevos Rancheros.

Separately, I love all of the ingredients. So what the heck, I finally succumbed to ordering it. To my surprise it has become one of my favorite dishes for breakfast or brunch.

There are hundreds of recipes for Huevos Rancheros, and I’ve learned that while there are basic ingredients — eggs, black beans and salsa — it’s really about personal preferences or what you might have on hand.

Many recipes call for frying corn tacos, but pre-packaged Tostadas are so much easier. Should you prepare the black beans and salsa the day before, the flavor is far more enhanced.

This recipe serves two to four, depending on appetite. I hope you’ll enjoy this as much as I do.

Huevos Rancheros
2 – 4 servings

4 Tostadas
1-¼ cups salsa
2 cups black beans
¼ cup feta cheese, crumbled
4 eggs, fried
1 Avocado, sliced
Cilantro for garnish (optional)

There are three steps to this recipe. First prepare the black beans and salsa. Then fry the eggs, and finally assemble the dish.

Black Beans Recipe
2 tablespoons vegetable oil
¼ onion, diced
1 clove garlic, minced
I can black beans
1 teaspoon cumin (more to taste)
½ teaspoon salt
¼ teaspoon black pepper

To prepare the black beans, heat vegetable oil in a saucepan and cook the onions until translucent. Add garlic and cook for another minute. Add the black beans, cumin, salt and pepper and simmer for 10 minutes or more.

Salsa Recipe
1 cup tomato, diced
¼ cup red onion, diced
2 tablespoons fresh cilantro, chopped
1 teaspoon jalapeno pepper, minced
2 tablespoons olive oil
1 tablespoon fresh lime juice
½ teaspoon salt

For the salsa, combine all of the ingredients in as small bowl and set aside.

Once the salsa is done and the black beans are simmering, fry the eggs, sunny side up and cook to preferred doneness. Place tostadas on each plate and divide the beans among them. Top with fried egg(s), some salsa, cheese and cilantro and place avocado to the side.

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