I love huevos rancheros because my husband loves them. It wasn't something I had growing up... we just didn't do it. However, Louis adores them so I would make them for breakfast on the weekend every few months or for a quick dinner. Ok, that's a lie. They way I normally make them isn't fast. I render down some sort of meat and then slow cook an amazing salsa. But I digress.
These aren't really huevos rancheros. I woke up about an hour and a half ago, wandered around the house, and the decided I wanted an egg. Then I started rummaging through the refrigerator and found a pot of black beans. I call these eggs Huevos Texarkana because they are a little bit of Texas tex-mex and a little bit of good ol' southern Arkansas. Also, I've been to Texarkana more times than I care to tell you and I have a feeling these would go over very well there. The great thing about this is you can make 1 or 10 in about the same amount of time (~15 min)!
4 slices whole wheat bread, toasted (I used this bread)
1/2 C fresh salsa (any heat level)
1/4 C cooked black eyed peas (or frozen and thawed)
1 tsp chipotle puree
1/4 C grated cheese
1/4 C sliced black olives
1 Tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
4 lime wedges
In a small sauce pan combine salsa, peas, and chipotle. Heat over medium-high and let all the liquid cook out. Turn down to med-low and let the tomatoes start to break down and everything get thick.
Heat oil in a large (nonstick) skillet over medium heat. Gently crack eggs into hot oil. Fry until the yolk is at your preferred consistency. (I like over medium. About 2 minutes on each side.) When eggs are flipped, sprinkle with salt and pepper.
Place egg on toast, top with salsa, cheese and olives. Serve with a lime wedge.
Total Ingredient Cost: Around $2.
Per Serving: Calories 175, Fat 9g, Total Carb 11 g, Fiber 3g, Protein 11g
Daily Values: Vit A 8%, Vit C 3%, Calcium 2%, Iron 4%
Serve with fruit to boost vitamins and start (or end) your day on a high note!
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