Huevos Rancheros

Instructions

Pico de Gallo:

1. In a medium mixing bowl, add lime juice, red onions, and salt. Mix and set aside.
   
2. Slice tomatoes and cilantro, then add to the lime juice mixture. Set aside.
   

Black Beans:

1. In a medium saucepan, add olive oil on medium heat. Add a pinch of red pepper flakes to infuse the oil for about 30 seconds.
   
2. Add quartered onions and jalapeño, stir for 2-3 minutes until fragrant. Add garlic cloves and cumin stir for another minute.
   
3. Add cooked black beans and sauté with other ingredients for about 1-2 minutes. Then add the stock, salt, and cilantro sprigs. Stir to combine.
   
4. Bring to a boil, then reduce heat to low. Cook beans until garlic is soft, about 10-15 minutes. Stir occasionally and add more stock if needed.
   

NOTE:
The onion, jalapeño, garlic, and cilantro are meant to flavor the beans. I do not serve them with this dish, although they are yummy.

Tortillas, Huevos, and Assembly:

1. In a large frying pan melt, 2 tablespoons of butter over medium heat add 2 tortillas. Lightly fry both sides until slightly golden and caramelized. Repeat until desired tortillas are complete. Set on serving plates.
   
2. Top tortillas with cooked black beans.
   In the same frying pan, add 1 tablespoon of butter. Once melted and bubbly, crack 2 eggs, taking care not to break the yolks. Once the egg whites have set, gently place eggs on top of the prepared beans.
3. Repeat.
   

To serve:

Top prepared plates with the Pico de Gallo and garnish with cotija cheese, avocado slices, fresh jalapeño slices, more cilantro, and salsa/hot sauce of your choice. Enjoy