My South of the Border inspired (Breakfast for) Dinner

Huevos Rancheros w/ Blue Corn Tortilla Chips and Guacamole

Ever since my visit to Max Brenner's in NYC and having that foodgasmic Huevos Rancheros scramble, I've been seriously craving a repeat performance.  When I saw this post by the fitnessista the other day, I though I would give it a shot. I combined that recipe with Chef Emeril's version and I now present to you the remix. While it was not the same as Max Brenner's, the results were quite tasty!

1 tablespoon olive oil

1/2 large onion, diced

1/4 cup chopped red and green bell peppers

1/2 cup diced tomatoes

1/2 cup black beans

1/2 teaspoon ground cumin

1/8- 1/4 teaspoon cayenne

1 tablespoon minced jalapeno

1 teaspoon minced garlic

1 tablespoon dried cilantro

1/4 cup water (can substitute chicken stock)

Salt and pepper to taste

 2 large eggs

Pepper jack cheese (optional)

2 tablespoons Guacamole

1. To make the Ranchero Sauce: In a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the black beans, cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Add the water and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.

 2. Spray a frying pan with non-stick spray and fry eggs  until they begin to set, about 1 minute.  (You can sprinkle cheese on top here if you choose.)

3. Place the eggs on a plate, top with the warm Ranchero Sauce and guacamole and serve with tortillas or tortilla chips.   

4. Enjoy!

Let me know if you give it a try. Until next time...