Recipe Of The Day: Huevos Rancheros W/ Black Bean Puree

Being that every day is a Food Holiday and June 3rd is National Egg Day, plus staying in accordance with our theme this week of bringing you the freshest recipes for each and every one of these glorious Holidays, let us grace you with this gem:


Huevos Rancheros w/ Black Bean Puree.


A staple in just about every Mexican themed restaurant around the globe, Huevos Rancheros (ranch eggs for the slow folks) is a classic breakfast dish that has found immense popularity here in the United States.
This recipe is simply delicious, easy to follow and quick to pull off so please take your time and enjoy the deep and smokey flavors found in this Mexican classic.

Ingredients -

For The Salsa:

2 Small Tomatoes, Seeded And Chopped

1 Small Onion, Chopped

1 Medium Jalapeno, Chopped

1 Garlic Clove, Chopped

1 TBS Lime Juice

2 tsp Extra-Virgin Olive Oil

1 TBS Hot Sauce (Recommended: Frank's Red Hot)

¼ Cup Chopped Cilantro Leaves

Kosher Salt

Freshly Ground Black Pepper

For The Black Bean Puree:

1 (15.5-Ounce) Can Black Beans, Drained And Rinsed

1 Clove Garlic, Smashed

1 tsp Ground Cumin

½ tsp Lime Juice

2 tsp Extra-Virgin Olive Oil

Pinch Kosher Salt

2 (12-Inch) Flour Tortillas

1 TBS Melted Butter

8 Eggs, Room Temperature

½ Cup Shredded Cheddar

½ Cup Shredded Pepper Jack Cheese

Sour Cream, For Garnish

Special Equipment: 4 (4 By 2-Inch) Ramekins

Directions:

Preheat oven to 350 degrees F.

For the Salsa: In a small bowl mix together, tomatoes, onion, jalapeno, garlic, juice, olive oil, hot sauce, and cilantro.

Season with salt and pepper, to taste.

For the Black Bean Puree:

In a food processer, blend all ingredients together until smooth.

To assemble:

Stack tortillas on a cutting board.

Using the bottom of the ramekin as a guide, cut 8 circles out of the tortillas.

Spread the bean puree evenly on 1 side of each tortilla round.

Place a round in each ramekin, bean side up.

Crack 2 eggs into each of the 4 ramekins, followed by 1/4 cup of salsa, and 1 tablespoon each of Cheddar and jack.

Cover with another tortilla round, bean side down.

Do not jam the dishes with too much.

The eggs will expand during cooking and overflow.

Brush tops of each tortilla with butter and bake on a sheet tray for 35 minutes.

Top with remaining cheese during the last 10 minutes of cooking.

Cheese should be melted and golden on top.

To serve, top with sour cream and salsa.