Triple Threat: Huevos Rancheros Breakfast Recipe

Hola! It's me again a little off my usual writing topic of relationships.The YMC group was asked to share our go-to, under-30-minute meal, and I shared my Tangy Tomato Pantry Pasta recipe that can be done in under 10 minutes. Our next challenge? To share our favourite breakfasts. For me, it is definitely Huevos Rancheros, "ranch-style eggs," a traditional Mexican mid-morning meal popular on rural farms. It is an easy family meal that I use for breakfast, lunch, and dinner, and it is always a hit. I still stand by the idea that getting a delicious, easy, low prep meal on the table is good for relationships

 

 

Delicious: Less arguments at the table about whether the little folks will or won't eat it

 

+

 

Quick: Interrupts the impending downward spiral when you have h-angry and restless people of all sizes

 

+

 

Minimal Prep: After a long night, long day of work, or just feeling it is a long life, I am rarely wanting to fiddle with a lengthy ingredient list with fussy steps

 

 

Happy . . . like a room without a roof.

 

 

 

1 15.5-ounce can of black beans

1/4 cup chopped fresh cilantro

1 tablespoon of lime juice

1/2 teaspoon of ground cumin

1/4 teaspoon of sea salt

2 tablespoons of olive oil

4 large eggs

1 cup of salsa

1 avocado, sliced

Tortilla chips

 

 

 In a small bowl, add black beans, cumin, 1 tablespoon of olive oil, lime juice, sea salt, and cilantro. This can also be made the night before for more emulsified flavours.

 

 Heat remaining olive oil in the pan and cook the eggs sunny side up, or over easy. This recipe benefits from some runny yolk. I always put a splash of water in the frying pan and cover with a lid.

 

 Plate Up: add eggs, beans, sliced avocado, a handful of tortilla chips, and a scoop of salsa.

 

Enjoy!