Huevos Rancheros


Wishing all my readers a happy start to the work week. It’s been a while since I’ve posted. Here’s something new, thanks to my hubby, who is turning out to be quite good in the kitchen. He was trolling around for brunch ideas Sunday morning and decided on huevos rancheros. It was delicious.

We went all out and made our own sour cream and chips.

Huevos Rancheros:

1 red pepper, sliced
2 scotch bonnets (or jalapenos), diced
1 small onion, sliced
1/2 head of garlic, diced
1 chorizo sausage, chopped (if you don’t have the traditional ground form)
1/2 can black beans, drained
1 can kidney beans, drained
4 eggs, sunny-side up
1/4-1/2 bar sharp cheddar cheese, grated
cilantro for garnish
avocado, sliced

Saute the red pepper, scotch bonnet, onion, and garlic in your choice of cooking oil until soft. Stir in the black beans and kidney beans, then the cheese. Fry up the eggs in a separate pan and add on top of the whole mix. Serve with garnish of cilantro and avocado on the side.

For the salsa:

3 plum tomatoes
1 small onion
1/2 head of garlic
1 scotch bonnet
salt to taste
vinegar to taste

Put the ingredients in a food processor and pulse until you get salsa-like texture. You can stir the salsa into the huevos rancheros mix prior to the egg topping, or you can have it as a side.

For the chips:

Preheat over to 350 degrees. Coat a sheet pan with olive oil. Take 2 whole-wheat wraps, cut them up into chip-size pieces, and place on the sheet. Cook in oven for about 10 min., or until the chips get crunchy.

For the sour cream:

Pour heavy cream into a small bowl in the desired amount. Beat in dabs of vinegar until you get whipped consistency.