Huevos Rancheros with Chipotle Maple

Unique smoky and spicy twist on a popular Mexican dish. A great weekend breakfast or brunch option!

Serving Size: Serves 1

FOR THE SALSA

2 garlic cloves

2 tomatoes, chopped

1 jalapeño pepper

1 small white or yellow onion

1 tsp ground cumin

FOR THE HUEVOS

Flour tortillas

1 cup cooked black beans

1 Tbsp minced garlic

Feta or cotija cheese

1 large egg

Olive oil

½ avocado and Chopped cilantro to garnish

Blake Hill´s Chipotle & Maple Spicy Chili Jam

Chipotle & Maple Chili Jam

$8.99

BUY NOW

Instructions

1

MAKING THE SALSA: In a food processor or blender add tomatoes, onions, jalapeño, cumin and garlic. Pulse a few times until ingredients are cut into small pieces (be careful not to over blend as it will turn the mix into a paste)

2

Transfer mix into a bowl and stir in Blake Hill’s Hot Red Pepper Jam and set aside

3

In a small saucepan, add 2 Tbsp olive oil and minced garlic and stir occasionally on medium heat then add black beans, ¼ cup water, reduce to a low heat and simmer for 10-15 minutes then set aside

4

Place a sauté or frying pan over high heat, add 1 Tbsp olive oil and cook the tortillas – one at a time – until slightly golden

5

Using the same pan, add a tsp of olive oil or butter, crack in a fresh egg and cook over medium-low heat until egg white is fully opaque and yolk is golden for a perfect sunnyside up finish

6

To assemble: place the tortillas on a plate and top with black beans. Add 2 spoonfuls of salsa and sliced avocado. Crumble your choice of feta or cotija cheese and top with the sunnyside egg.

7

For a delicious smokey, spicy finish, drizzle Chipotle & Maple Chili Jam over your Huevos Rancheros and sprinkle with chopped cilantro

8

Serve immediately and Enjoy!