Huevos Rancheros are a typical breakfast of Mexico that I first tried quite a few years ago when visiting Cancun. There are so many different additions that can be added for variety. My favorite way to make it is to top it with chorizo sausage. The spicy meat adds such a great flavor to the creamy egg & cheese along with the black bean salsa combo…
1-2 links Chorizo sausage
15 oz can black beans, drained
3/4 cup salsa (any variety)
4 large eggs
extra virgin olive oil
4-6 flour or corn tortillas
1/2 cup diced queso blanco cheese
In a small skillet, brown the sausages and cook until done; slice into discs. In a medium sauce pan, separate ½ cup black beans and mash until almost smooth. Combine mashed beans with remaining whole beans and salsa. Bring to a boil over high heat. Reduce heat to medium-low.
Heat 1 T. oil in a large sauté pan over medium heat. Carefully break each egg and slide into sauté pan. Season with salt and pepper. Cover sauté pan and poach eggs until set.
Meanwhile, cut 1-2 tortillas into wedges. Heat some olive oil in another sauté pan over medium heat. Fry tortillas in hot oil until crisp. Heat remaining tortillas in microwave one minute, covered with a damp paper towel. To serve: scoop one poached egg and some beans/salsa mixture onto each warmed tortilla along with the slices of chorizo; sprinkle with diced cheese and crisp tortillas.