One of our favourite breakfast or brunch plates! For sure, it gets you going! Perhaps for a weekend brunch, with or without guests. And maybe a Caesar to kick things off?
Makes Approximately 4 Servings
For the Beans:
1/2 cup dried black beans, soaked overnight, or used drained, rinsed tinned beans
4 Tbsp., approximately, EVOO
1 small onion, chopped fine
½ bay leaf
½ tsp. oregano (Mexican if you have it)
1 small clove garlic, minced
1 Tbsp. minced jalapeno pepper
1 small tomato, quartered
¼ tsp. ground cumin
Chicken broth & water to cover the beans
For the Huevos Rancheros:
1 large egg per person
2 small corn tortillas per person
1 250 gram container salsa, or homemade (see below)
(opt.) 6 Tbsp. diced lightly fried smoked chorizo
6 – 8 Tbsp. Grated Monterey Jack cheese or cheddar
3 – 4 Tbsp. cilantro, coarsely chopped
Make the Beans:
Drain the soaked beans, rinse and drain; place the beans into a medium-sized deep pot, cover the beans with a mixture of chicken stock and water by 2”; add 1 Tbsp. EVOO, onion, bay leaf, oregano, garlic, jalapeno, tomato and cumin; bring to a boil, reduce the heat to simmer; cover and let the beans cook for 1 ½ to 2 hours, stirring them occasionally. After 1 hour test the beans to see if they are almost done, if so, add 1 to 1 ½ tsp. salt, then continue cooking until the beans are softened but not mushy. Remove from the heat, remove the lid and allow them to cool in their liquid. If you are doing the beans ahead of time, store them in their liquid until ready to use. If using tinned beans cook the stock, water, seasonings, jalapeno, tomato and cumin together for 1/2 an hour, then add the drained, rinsed tinned beans and cook for approximately 1/2 an hour, season with salt to taste.
Finish the Beans:
Preheat oven to 180 F.
Heat a small frying pan over medium low heat; add 1 – 2 Tbsp. EVOO, heating until warm; add the drained beans and heat until hot; keep warm in the preheated oven. If you like you can mash the beans a bit, adding some of the bean cooking liquid to make re-fried beans.
Meanwhile, place 4 dinner plates in the oven to warm.
Make the Huevos Rancheros:
Have heating a large frying pan over medium-high heat; add some of the EVOO to coat the pan and when hot but not smoking, fry each tortilla for about 1 – 2 minutes per side, adding more oil as necessary. As tortillas are fried, place 2 on each of the plates, keeping them warm in the oven.
Note: you can use 2 frying pans to speed things up.
Meanwhile, heat a non-stick frying pan over medium heat; add some EVOO and heat until hot; then fry the eggs the way you like them (yolk should still be runny).
Remove the plates from the oven; place an egg on top of the tortillas on each plate, scatter with the beans and chorizo if using; drizzle with some salsa and top with the grated cheese and cilantro, serve immediately.
Note: You can use purchased refried beans instead of cooking the beans from scratch.
