Huevos rancheros

Ingrédients

• 1 teaspoon olive oil
• ½ cup finely minced onion
• 2 cloves garlic (pressed or finely minced)
• 1 jalapeno (seeds and membranes removed, finely minced (click here for how to))
• ½ teaspoon ground cumin
• ¼ teaspoon kosher salt (more to taste)
• 4-6 cracks black pepper
• 14.5 ounce can fire-roasted tomatoes
• 6 small tortillas (I like La Tortilla Factory White Corn)
• 16 ounce can refried beans (heated according to directions on can)
• 6 eggs (fried, baked, or poached)
• 6 tablespoons feta cheese
• chopped cilantro and lime wedges for garnish and serving
• avocado (sliced or diced, optional)

Préparation

1. 1

   --- Pan Salsa ---

2. 2

   Heat a medium sized skillet to medium heat. When hot, add olive oil and then onion, garlic and jalapeno. Sauté, stirring constantly for 4-5 minutes. Add cumin, salt and pepper and stir. Add tomatoes (including juices) and bring mixture to a simmer. Stir while simmering for about 5 minutes, using a spatula to scrape bottom of pan to release browned vegetables. Set salsa mixture aside.

3. 3

   --- Huevos Rancheros Assembly ---

4. 4

   Heat a clean non-stick skillet and spray with non-stick spray. Heat tortillas one at a time until bubbly and golden brown. Spread about 1/4 cup beans on each tortilla and top with a fried egg. Spoon about 1/4 cup salsa over the top and sprinkle with cilantro and feta. Serve with lime wedges if desired. Serves 6.