Huevos Rancheros with Spicy Mexican Tomato Jam
By Victoria Townsend, Food Blogger at: www.dashofsavory.com

Huevos rancheros is a traditional Mexican breakfast dish that consists of eggs, beans, tortillas, and a tomato chili-based sauce. This recipe replaces the sauce with jam made from Divine Flavor grape tomatoes!

 

Prep Time: 10 min

Cook Time: 30 min

Total Time: 40 min

Serves: 6

 

Ingredients:

– 1 Tablespoon olive oil

– 1 Pound Divine Flavor grape tomatoes

– 1 Whole jalapeno, seeded and sliced

– 1 Whole onion, sliced

– 1 Teaspoon kosher salt

– 1 Teaspoon dried oregano

– ½ Teaspoon garlic powder

– ½ Teaspoon onion powder

– ¼ Teaspoon smoked paprika

– ¼ Teaspoon cumin

– ¼ Teaspoon chili powder

– 1/3 Cup apple cider vinegar

– 1/3 Cup honey

– 1 Can (15 oz) black beans, drained and rinsed

– ½ Lime, juiced

– 12 small yellow corn tortillas

– 6 Whole eggs

– 2 Whole avocados, skin removed and sliced for serving

– Cilantro for garnish

– Queso Fresco for garnish

 

 

Instructions:

  1. For the jam:

        1. In a large, heavy bottomed pot or cast iron skillet, heat olive oil over medium high heat. Add tomatoes, sliced jalapeno, sliced onion, and cook until the tomatoes begin to blister, about 4 minutes.
        2. Transfer tomatoes, jalapenos, and onions to a food processor or blender. Add remaining ingredients and pulse until chunky smooth.
        3. Add back to the pan and cook on a simmer for 20 minutes until thickened.
        4. Serve or store in an airtight container for up to two weeks.

    For the Huevos Rancheros:

        1. Heat olive oil in a medium-sized pan over medium heat. Add black beans and lime juice, and cook over medium heat until the beans are warmed through, about 4 minutes. Season with salt and pepper. Keep warm but set aside.
        2. In a nonstick pan, drizzle in a teaspoon of olive oil, just enough to grease the pan. Warm tortillas over medium heat for 30 seconds and remove to a serving dish, layering two together per serving.
        3. Cook eggs sunny side up in the same pan with a drizzle of olive oil, about 3 minutes.
        4. To assemble, stack the tortillas, two per serving, and top with black beans, tomato jam, cooked eggs, and garnish with sliced avocado, cilantro, and crumbled queso fresco.

From the kitchen of www.divineflavor.com/kitchen/

Grupo Alta

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