Huevos Rancheros

Huevos Rancheros make a wonderful meal. Filling, tasty and satisfying, it is a nice change from the ordinary breakfast or brunch.

If you're having a late brunch, go ahead and add a slushy Frozen Margarita ... 

Huevos Rancheros

(Serves 4.)

• 3 tablespoons extra-virgin olive oil, divided

• 1 small onion, chopped

• 2 garlic cloves, 1 chopped, 1 smashed

• 2 large tomatoes, peeled, cored & chopped

• 1 tablespoon hot sauce, or to taste

• 1 teaspoon ground cumin

• Salt and freshly ground pepper, to taste

• 1 15.5-ounce can black beans, drained & rinsed

• 4 extra-large eggs

• 4 6-inch corn or flour tortillas, warmed (use corn tortillas for a gluten-free dish)

• 1/2 cup crumbled queso fresco or feta cheese

• 1/4 cup chopped fresh cilantro or parsley

Huevos Rancheros

Heat a small sauce pan over medium heat. Add 1 tablespoon of olive oil. Add the onion and sauté until the onions start to soften. Add the chopped garlic and sauté 1 minute more. Add the tomatoes, hot sauce, cumin and salt and pepper to taste. Stir to combine and cook until warmed through.

Heat a frying pan over low heat and add the beans, smashed garlic, 1/2 cup warm water and a pinch of salt. Cook until most of the water has evaporated. Smash the beans slightly with a fork.

Heat the remaining 2 tablespoons of oil in a frying pan. Fry the eggs sunny-side up or over easy, depending on your preference.  Season with salt and pepper to taste.

Place a warmed tortilla on each of four plates. Top with beans, egg, tomato mixture and cheese. Serve immediately.