Huevos Rancheros Brunch

Huevos Rancheros and a mocktail makes a perfect Sunday morning brunch. This homemade Ranchero sauce is fresh, light, healthy and makes this dish one of my favorites. I use all natural "hand-made" white corn tortillas, that I grill on a cast iron griddle or an open flame to get a little char.  When served with my Sunrise Mocktail it makes me feel like I'm on vacation.

Huevos Rancheros

Prep time: 15

Cook time: 30

Serves 4

Ingredients:

1 tablespoon olive oil

1 cup chopped white onions

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon cayenne

1 tablespoon minced jalapeno

2 cloves minced garlic

1 cup chopped tomatoes and their juice

1 cup vegetable stock

2 teaspoons olive oil

8 white corn "hand made style" tortillas

1 can black beans drained

1 can pinto beans drained

4 large eggs

extra sharp yellow cheddar - shredded
extra sharp white cheddar - shredded

1 avocado for top

Directions:

To make the ranchero sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from the heat. Adjust the seasoning, to taste, and cover to keep warm.

Heat a cast iron tortilla griddle or skillet over medium heat. Spray each side of tortilla with olive oil spray and heat one side until just starting to brown, about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining tortillas.

Mix black beans and pinto beans together and heat over medium heat. Mash half of the beans. Keep warm until ready to use.

In medium skillet, melt 1 tablespoon of olive oil, over medium-high heat. Break 4 eggs into skillet and fry until the yolk is cooked to your desired consistency. 

Place 2 warm tortillas on each of 4 plates and spread each with 3-4 tablespoons of warm beans. Place 1 egg on top of each and top with the warm ranchero sauce and cheeses. Serve immediately. DELICIOUS!

Sunrise Mocktail

I made a homemade grenadine and drizzled it in a glass filled with ice and fresh squeezed orange juice. Making your own grenadine is not only simple, but it is far superior to store bought brands. There are no preservatives, so I make a small amount. 

Grenadine Ingredients:

1 cup pomegranate juice (I used POM brand)

1/4 cup organic sugar

Directions:

Bring the pomegranate juice and sugar to a boil in saucepan. Reduce the heat and cover, simmering for 10-15 minutes, stirring occasionally. Allow mixture to cool, then pour into a container with a tight sealing lid.  

Sunrise Cocktail:

Fill a glass with ice and orange juice. Drizzle the grenadine over the top and let it sink to the bottom. Top with a orange wedge. 

Enjoy!