Huevos Rancheros

I have never really been much of a breakfast person. On the rare occasion that I find myself going out to brunch, I bypass all the breakfast options and head straight to lunch. I suspect this is because I will almost always choose savory over sweet (probably unexpected from someone who wants to open a bakery), and most breakfast foods have a hint of sweetness to them -- french toast, pancakes, waffles. I'm also not a huge fan of eggy-flavored things, so omelettes, fritattas, and even simple scrambled eggs don't particularly excite me. But one thing I do love? Mexican food! So, it should come as no surprise that I adore huevos rancheros (the egg is balanced out with a tortilla and salsa), and it is at the top of my list for making weekend breakfasts when Husband comes to visit.

Huevos Rancheros

Ingredients:

• 1 can seasoned black beans
• 1 cup salsa of choice
• 4 (6-inch) corn tortillas
• 1/2 cup shredded cheddar or Mexican blend cheese
• 4 eggs

Directions:

1. Heat black beans in a sauce pan over low heat, stirring occasionally.
2. Spray frying pan with nonstick cooking spray. Heat one tortilla until golden brown, then flip. Sprinkle a quarter of the cheese over the tortilla and let it melt.
3. Break one egg over the melting cheese, using a spatula to help hold the egg yolk on top of the tortilla. Once the egg white starts to set, quickly flip the tortilla over. Cook 2-3 minutes on the opposite side, until yolk firms, and then flip back upright onto a plate.
4. Repeat with remaining tortillas and eggs.
5. Serve with salsa and black beans.