I have such a love/hate relationship with Sunday. I love that it means leisurely brunches, relaxing with a newspaper and a variety of sports on TV. I hate that it is the day before Monday, which means the weekend is quickly coming to an end. Sunday really is a funny thing because while it is so enjoyable, for me there is always that underlying feeling of dread for the impending busy work week ahead. I used to waste my Sunday having a bit of a pity party for myself, with the phrase, “I don’t want to go to work tomorrow,” constantly being whimpered from my spot on the sofa. However, more recently I have tried to make better use of my weekend. I mean, those days are precious, I shouldn’t be worrying about Monday until, well, Monday right?
One of my favorite ways to begin my Sunday is with a really amazing breakfast. From pancakes to muffins or baked eggs, it doesn’t matter, as long as it’s utterly satisfying. Huevos Rancheros (Ranch-style eggs), are a newly found love. Not that I hadn’t heard of or seen them on a menu before, but when I was younger I had a bit of an egg phobia. As I’ve grown to appreciate the wonder of the incredible, edible egg (ha!), I have tried many more egg dishes and this is my new favorite.
How can it not be? A warm corn tortilla topped with spiced black beans, a fried egg, Roasted Tomato Salsa and a sprinkle of cheese and cilantro is a perfect Sunday morning pick-me-up (epecially if you’ve had a few cervezas the night before!). And don’t forget how simple and easy it is to throw together (very important on busy mornings). Just try and have a bad day after this breakfast, I’d say it’s impossible.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 clove garlic, crushed
- 1 teaspoon cumin
- Sea salt and freshly ground pepper
- Warm water
- 2 tablespoons olive oil
- 4 large eggs
- 4 corn tortillas, warmed or lightly fried
- 1/2 cup queso fresco or feta cheese
- 1/4 cup chopped cilantro
- 4 tablespoons Roasted Tomato Salsa or more when serving.
Instructions
- Add the beans to a medium frying pan along with the crushed garlic, cumin, salt and pepper and a few tablespoons of warm water.
- Cook over a low heat until warmed through, smashing slightly with the prongs of a fork. They should look a bit like refried beans.
- Meanwhile, heat the olive oil in another frying pan. Fry the eggs sunny side up and season.
- Place one warm tortilla on each plate. Top with the bean mixture, then the fried egg, some salsa and cheese.
- Sprinkle with cilantro and extra salsa.
Notes
Recipe from Flick of the Whisk. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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