Recipe of the Week–Huevos Rancheros

This hearty Mexican breakfast is quick and easy. To get the cheese nice and melty just heat-up your favorite salsa on the stove-top or microwave just before serving over cheese-topped eggs.

There are many variations: instead of refried pinto beans, try it with black beans and top with white “queso fresco”- soft and crumbly Mexican cheese (similar to feta cheese, but milder), or instead of tomato salsa try a green chili sauce. With this recipe is traditional. Eggs are commonly fried “sunny-side up”, but you can fry it your way. If you have any leftover refried beans, use them the next day scrambled together with eggs and make breakfast tacos, quite delicious.

Ingredients (one serving):

2 eggs

3-4 tbsps. refried beans

1 corn tortilla

1/4 cup salsa – or more if you like a lot on your eggs

Cheese – “queso fresco” or your favorite, enough to cover eggs

2 tbsps of cooking oil

Salt and pepper to taste

Directions:

Use your favorite method of frying eggs. Heat corn tortilla in tbsp. of oil on grill or pan over medium heat, about 15 seconds on each side. Heat beans until hot on stove top or microwave. When eggs are 1/2 done add cheese on eggs to begin melting. Heat salsa in microwave until hot. On a serving dish spread refried beans on a warm tortilla, add eggs with cheese and top with warm salsa. And don’t forget the hot sauce!

Rachel Janowicz, Sherman Oaks

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