So much of my inspiration in the kitchen comes from when my daughters and I lived in Mexico City. When it comes to breakfast, huevos rancheros were a big part of our weekend brunch. We would go out to our favourite neighbourhood restaurant, where the aroma of freshly made corn tortillas filled the air and start our Saturday in the best way possible. Bathed in a fiery tomato sauce and topped with dollops of refried black beans, these huevos rancheros are the ones I make at home when the craving for a hearty Mexican breakfast strikes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1 can (540 mL) black beans, drained and rinsed
1 cup tightly packed chopped fresh cilantro leaves, divided
5 Tbsp extra-virgin olive oil, divided
1 tsp chipotle peppers in adobo sauce
⅓ cup water
¼ tsp sea salt
2 cloves garlic, minced
1 can (398 mL) fire-roasted tomatoes
½ tsp ancho chili powder
4 corn tortillas
¾ cup crumbled cotija or feta cheese
1 avocado, pitted, peeled and sliced
1. In a blender, combine the black beans, ½ cup of cilantro, 1 Tbsp of olive oil, chipotle, water and salt. Blend until smooth, about 1 minute.
2. In a small saucepan, heat 1 Tbsp of the olive oil over medium heat. Add the garlic and cook, stirring often, until golden, about 1 minute. Pour in the tomatoes, sprinkle the mixture with chili powder and cook, stirring often, for 3 minutes. Remove from the heat and set aside, keeping warm.
3. In a medium frying pan, heat 1 Tbsp of olive oil over medium heat. Add the black bean mixture and cook, stirring constantly, for 2 minutes. Transfer to a plate and cover with foil to keep warm. Wipe the pan clean.
4. In the same pan, heat the remaining 2 Tbsp of olive oil over medium-high heat. Carefully crack the eggs into the pan, leaving space between each egg. Cook for 3 to 4 minutes or until the whites are cooked and no longer translucent and the yolks are still runny. Transfer to a plate. Cover loosely with foil to keep warm. Wipe the pan clean.
5. In the same pan over medium-high heat, toast the tortillas, about 2 minutes per side. A few charred spots are OK.
6. To serve, top each tortilla with refried beans, a fried egg, tomato sauce, cheese and avocado and sprinkle with the remaining cilantro.
Excerpted from Diala’s Kitchen by Diala Canelo. Copyright © 2020 by Diala Canelo. Cover and interior photography by Diala Canelo. Published by Penguin an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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