Rancheros Breakfast Bowl* Recipe
sunny side up eggs, roasted jalapeño-pumpkin seed salsa, corn tortillas, black beans, avocado, tomato, queso blanco
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Salsa
Preheat the oven to 400°F (200°C). Cut the jalapeño in half, remove seeds if desired, and place it on a baking sheet. Drizzle with olive oil and roast for 15 minutes until charred. Allow to cool slightly, then blend with pumpkin seeds, salt, and pepper until smooth. Set aside.
- 2
Cook the Black Beans
In a small saucepan over medium heat, warm the black beans. Season with salt and pepper to taste. Stir occasionally until heated through, about 5 minutes.
- 3
Cook the Eggs
In a non-stick skillet over medium heat, crack the eggs and cook sunny side up until the whites are set and the yolks are still runny, about 3-4 minutes.
- 4
Warm the Tortillas
In the same skillet or a separate one, lightly toast the corn tortillas on both sides until warm and pliable, about 1-2 minutes per side.
- 5
