Description
You should definitely huevos your life with this rancheros.
Ingredients
- ½ cups Black Beans, Drained And Rinsed
- 1 clove Garlic
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- 3 Tablespoons Extra Virgin Olive Oil, Divided
- 1 pinch Coarse Salt And Freshly Ground Pepper
- 2 whole Corn Tortillas
- 2 whole Eggs
- 2 Tablespoons Spicy Salsa
- ¼ cups Fresh Cilantro For Garnish
- Lime Wedges, To Serve
- 1 Tablespoon Sour Cream
Preparation
In a mini food processor, add the beans, garlic, cumin, chili powder, 1 teaspoon of oil and a small pinch of salt and pepper. Blitz until you get a puree. Transfer to a small sauce pan and set it on a low heat. Stir (or press around) the mixture until it’s heated through. Remove from heat.
Put a small skillet over the heated burner and add the tiniest bit of oil. Lightly fry (it’s almost toasting, really) each tortilla until slightly browned and bubbly. Transfer to a plate.
Add a teaspoon of oil (or a little more) to the skillet and crack your first egg in. If you want to use a bigger skillet and just fry both eggs at the same time, gah fer it. (That’s me trying to sound Irish.) Continue to fry the eggs until the whites are set but the yolk is still runny.
In the meantime, spread the bean mixture over each tortilla, followed by the salsa. Then top each with an egg. Dollop with a little more salsa, fresh cilantro sprigs and a good grind of black pepper.
Serve with lime wedges and sour cream!
