Huevos rancheros, California-style. Oh, how I love this dish. With a crisped up tortilla, citrusy-spicy-sweet salsa (especially when it mixes with the egg yolk), buttery avocado and black beans, crumbly queso cotija, it’s comfort food for breakfast.
Ranchero Sauce (basically, a cooked salsa)
Makes enough for 4-6 servings, unless you have a bag of chips around.
14.5 oz. can of Muir Glen Fire Roasted Tomatoes w/Green Chilies
1 medium or large orange or red bell pepper (stem, ribs, seeds removed)
1/2 an onion, roughly chopped
2 garlic cloves, smashed
1 TB peanut oil
the juice of half a lime
Pulse tomatoes, bell pepper, onion and garlic in food processor until somewhat smooth. Heat oil in a pot. Slowly, carefully pour blended mixture into pot. Stir in lime juice. Keep stirring and cook until slightly thickened, about 10 minutes.
2 blue or yellow corn tortillas
1 c. ranchero sauce
1 c. black beans, heated
queso cotija, to taste
In a lightly oiled pan (I use two) heat tortillas a few seconds on one side. Flip. Crack one egg over each tortilla (it’s okay if it runs off the sides). Cook just until the white around the yolk is set. If you want your egg yolk less runny, cover the pan with a lid until the white on top of the yolk starts to turn opaque.
Plate each tortilla and egg on top of 1/2 c. of beans. Pour 1/2 c. of salsa over each egg. Crumble cotija and fan avocado slices on top.