This classic Tex-Mex brunch staple features warm corn tortillas, seasoned black beans, sunny-side up eggs and a spicy tomato sauce.
- 1 tbsp olive oil
- 1/2 cup finely diced red onion
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1 can (796 ml/28 oz) diced tomatoes with juice
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp chipotle powder
- 1/2 tsp cumin powder
- 1 lime, halved
- 1 can (540 ml/19 oz) black beans, drained and rinsed
- 1/2 cup water
- Pinch salt
Assembly and Garnishes
- 8 small corn tortillas, warmed
- 8 eggs
- Fresh cilantro, for garnish
- Chopped avocado, for garnish
- Hot sauce, for garnish
Prepare the Sauce:
- In a medium heavy-bottomed saucepan set over medium-high heat, saute the onion in olive oil until soft and translucent, about 7 minutes. Add the garlic and jalapeno, and continue cooking for 1-2 minutes longer. Stir in the tomatoes, cumin and salt, and simmer on medium heat until slightly thickened, about 15 minutes. Cover and reduce the heat to low to keep warm.
Prepare the Beans:
- While the sauce is simmering, start on the beans.
- In a second saucepan, saute the garlic in olive oil until softened, about 2 minutes, then add the spices and cook just another minute or so, or until fragrant. Add the beans, water and salt, and bring to a simmer. Cover the pan, reduce heat to low, and simmer for about 10 minutes, adding a splash of water if the beans start to look like they’re drying out.
- Remove from heat, and stir in the lime juice. Mash roughly with a fork or the back of a wooden spoon, then taste and adjust the seasoning with salt and pepper as needed. Cover and set aside until you are ready to serve.
Cook the Eggs and Assemble:
- In a large, heavy-bottomed skillet, heat the olive oil. Working in batches, fry the eggs to your desired level of doneness, seasoning generously with salt and pepper (I like mine sunny-side-up, but feel free to use over-easy if that’s more your thing).
- To assemble, arrange two tortillas onto each plate. Spoon a generous dollop of black beans onto each tortilla, and spread out slightly using the back of a spoon. Top off each tortilla with a fried egg, then spoon the warm sauce over the eggs. Garnish with chopped cilantro and chopped avocado, and serve immediately with a bottle of your favourite hot sauce on the side.
Both the Ranchero Sauce and the Spicy Black Beans can be prepared a day or two ahead and stored in the refrigerator. Simply reheat on the stovetop (adding a generous splash of water to the beans if they look a little dry), and then assemble as per normal.
- Category: Brunch
- Cuisine: Mexican