CategoryMeat course Hot vegetable dish Chicken Turkey Other vegetables Egg dishes Appetizers Meat appetizer Egg appetizer Snacks Baking recipes Tortilla and burito
This recipe may easily feed four people as a breakfast or brunch portion. However, it can also become a nice dinner dish with a touch of Mexican flavor! Cook Huevos Rancheros right away to enjoy the benefits of the dish!
- black beans : 1 can (canned)
- chicken chorizo sausage : 500 g (turkey or chicken)
- onion : 1 piece (white or yellow, medium)
- garlic : 2 clove
- egg : 5 piece (large)
- hot salsa sauce : 0.5 cup
- avocado : 1 piece (ripe)
- goat cheese : 0.5 cup (or jack, feta, queso fresco, etc.)
- olive oil : 3 Tbsp
- vinegar : 1 Tbsp (white or cider)
- flour tortillas : 2 piece (or corn tortillas)
Stages of cooking
Start with re-frying black beans. Peel and mince a couple of garlic cloves. Chop the onion. Open your beans and drain, leaving the liquid.
Heat a couple of tablespoons of oil over medium heat in a pot. Add onions and salt, stirring until the onions begin to turn transparent. Add garlic and continue sautéing for another minute or so, until the garlic gets golden.
Add the beans and a quarter of the liquid you have left. Stir the ingredients well.
While the beans are simmering, remove the chorizo casings. If you use real chorizo, you can just crumble it into the pan. If you use chicken or turkey sausage, you'll need to chop the ingredients. Slightly fry the sausage in a large pan over medium-high heat.
Having cooked the beans, add a dash of vinegar and black pepper.
Then mash the beans.
Now add the re-fried beans to the sausage and stir the ingredients. Cover the pan with the lid to keep it warm.
Now comes the trickiest part of the recipe: poaching the eggs. If you've never tried it before, don't be puzzled. Just get a deep pan and pour four or five inches of water in it. Add a nice pinch of salt and a splash of white wine vinegar. Put it over medium heat and watch it pretty closely, you need a bare simmer. Meanwhile, carefully crack an egg into a shallow bowl. If the yolk breaks, repeat the action once again.
When the water gets to the right temperature, lower your shallow bowl into the pot and gently drop the egg into the water. Start stirring the water to keep the egg from dispersing as much as possible. You'll see the white begin to set as shown on the photo.
Don't touch it now, let the white continue to set around the yolk. The egg will float to the top as soon as it is ready. The yolk should remain liquid.
Use a slotted spoon to scoop the egg out of the water. Gently put it on a paper towel to get rid of extra water, then put it on a plate. As soon as all the eggs are ready, put all of them together in a random order.
Toast the tortillas carefully.
Divide your mixture of sausage and beans between the tortillas you have.
Now put two poached eggs on top.
Spoon some salsa sauce above the eggs.
Crumble your goat cheese above the eggs as well.
Wash, peel and slice avocado, leaving it connected at the top. Decorate the dish with it.
Spoon more salsa over avocado and garnish with cilantro or any other greenery, if you have any. Serve the dish warm to enjoy its perfect taste!