Sunday, March 25, 2012

Sunday Morning Huevos Rancheros

In keeping with my Sunday morning ritual of clearing out the fridge of leftovers, I put together my rendition of Huevos Rancheros, using up some turkey sausage, black beans and very ripe grape tomatoes.

3/4 tin black beans, drained - some liquid reserved (you can use a whole tin - I used left over beans)
1 clove garlic, crushed
1/4 tsp cumin
1/4 cup Monteray Jack cheese, grated
Sea salt and pepper to taste
2 turkey farmers sausages, diced
2 Tbsp red onion, chopped
1 pint grape tomatoes
2 cloves garlic, crushed
1/2 jalapeno pepper, finely chopped
1/2 Tbsp Mexican chili powder
Sea salt and pepper to taste
1 avocado, diced
4 poached eggs
4 flour tortillas
1 small bunch fresh cilantro, chopped
1 lime, cut into wedges
Sour cream and salsa for garnish

1. Place beans in skillet and cook over medium heat until steaming. Using a potato masher, coarsely crush beans, leaving some whole. Add garlic, cumin, salt and pepper. Continue to cook until heated through. Add a little liquid if too dry. Stir in cheese and keep warm, covered until ready to use.
2. In skillet, cook turkey farmers sausage over medium-high heat until browned. Reduce heat and add onion, jalapeno, garlic, tomatoes, salt and pepper and chili powder. Reduce heat to medium and cook until tomatoes burst, about 15 minutes.
3. Wrap flour tortillas in foil and place in 325 F oven for about 10 minutes.
4. To assemble Huevos Rancheros: place a warm tortilla on a plate. Spread refried beans onto tortilla. Place a scoop of the meat and tomato mixture on top. Add avocado slices and poached egg. Sprinkle with cilantro and serve with sour cream, salsa and a lime wedge.
Serves 4.

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