August 6, 2013
Great to share......
This simple, quick and totally yum any-time recipe reminded me of a short visit to Costa Rica. The heat, humidity, electric lightening storms and big rain. The smiles on the locals' faces- sun kissed with warm, deep eyes, the simplicity, the towns, the bars, the cantinas and the houses. Always having an abundance of tortillas, like we keep bread here, my experience of the classic South American breakfast "huevos" simply means 'eggs'. Served on corn tortillas with hot salsa and my favourite refried beans!
- Prep: 20 mins
- Cook: 20 mins
- Yields: 4
Quick mention- if you fancy 2 tortillas each just double the amount of tortillas and eggs you buy!
Let's get cooking- soften the onions in a little olive oil in a large pan on a medium heat, once translucent add the tomatoes and the juice, breaking them up as you go, add green chillies, chipotle powder, abobo sauce and cumin. Bring to a simmer and stir occasionally whilst you prepare the tortillas, eggs and beans for 10 minutes. Taste and adjust the spice to your liking.
Heat your oven to 140 degrees and place your serving plates inside to keep warm. Heat a tsp of oil in a large non stick pan- large enough for 4 tortillas. Heat the tortillas for 1-2 minutes on each side until heated through, pockets of air bubbles will start to form inside of them, remove and stack them on the warming plates in the oven.
In the same pan heat your beans with the listed ingredients mashing a few beans up and keeping some whole using one side of the pan, and in the other side of the pan add a little butter and crack your eggs in, Gently fry to your liking.
To serve- onto a tortilla spoon the salsa, a large dollop of beans and your egg. Sprinkle with freshly chopped coriander and a few pickled jalapeños for a real fire in the belly experience. ARH!! Rancheros....Home
You can also serve it with some fresh avocado guacamole on the side and to add a little more excitement some fried chorizo on the top!
FOR YOU BARRIE ...... ENJOY