HUEVOS RANCHEROS WITH RASPBERRY CHIPOTLE

HUEVOS RANCHEROS WITH RASPBERRY CHIPOTLE

Serving Size: Serves 1

FOR THE SALSA

• 2 garlic cloves

• 2 tomatoes, chopped

• 1 jalapeño pepper

• 1 small white or yellow onion

• 1 tsp ground cumin

FOR THE HUEVOS

• Flour tortillas

• 1 cup cooked beans

• 1 Tbsp minced garlic

• Feta or cotija cheese

• 1 large egg

• Olive oil

• ½ avocado and Chopped cilantro to garnish

• Raspberry Chipotle Jam

INSTRUCTIONS

1. MAKING THE SALSA: In a food processor or blender add tomatoes, onions, jalapeño, cumin, and garlic. Pulse a few times until ingredients are cut into small pieces (be careful not to over-blend as it will turn the mix into a paste)

2. Transfer mix into a bowl and stir in Raspberry Chipotle Jam and set aside

3. In a small saucepan, add 2 Tbsp olive oil and minced garlic and stir occasionally on medium heat then add beans, ¼ cup water, reduce to a low heat and simmer for 10-15 minutes then set aside

4. Place a sauté or frying pan over high heat, add 1 Tbsp olive oil and cook the tortillas – one at a time – until slightly golden

5. Using the same pan, add a tsp of olive oil or butter, crack in a fresh egg and cook over medium-low heat until egg white is fully opaque and the yolk is golden for a perfect sunnyside-up finish

6. To assemble: place the tortillas on a plate and top with beans. Add 2 spoonfuls of salsa and sliced avocado. Crumble your choice of feta or cotija cheese and top with the sunnyside egg.

7. For a delicious smokey, spicy finish, drizzle Raspberry Chipotle Jam over your Huevos Rancheros and sprinkle with chopped cilantro

8. Serve immediately and Enjoy!