HUEVOS RANCHEROS WITH RASPBERRY CHIPOTLE
Serving Size: Serves 1
RECIPES & IDEAS
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 black beans
-1 Tbsp minced garlic
-Feta or cotija cheese
-1 large egg
-Olive oil
-½ avocado and Chopped cilantro to garnish
INSTRUCTIONS
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)
Transfer mix into a bowl and stir in Raspberry Chipotle Jam and set aside
In a small saucepan, add 2 Tbsp olive oil and minced garlic and stir occasionally on medium heat then add black beans, ¼ cup water, reduce to a low heat and simmer for 10-15 minutes then set aside
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
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
To assemble: place the tortillas on a plate and top with black beans. Add 2 spoonfuls of salsa and sliced avocado. Crumble your choice of feta or cotija cheese and top with the sunnyside egg.
For a delicious smokey, spicy finish, drizzle Raspberry Chipotle Jam over your Huevos Rancheros and sprinkle with chopped cilantro
Serve immediately and Enjoy!