I like savory for breakfast. I don’t personally care for a lot of sugar to start the day. For my wife’s sake, I’ve got some sweet dishes that I make, but by and large, I’ll take savory, cheesy, salty, spicy and acidic in my breakfast dish. Sometimes I get lucky enough to get all of those great flavors into one great recipe. This is one of my favorite, go to breakfast dishes! Like all of my recipes try to imagine each component as its own layer of flavor. We want big deep flavors, so we have to season everything that goes into this dish.


Huevos Rancheros


Serves: 2              Prep Time: 10 MinutesCook Time: 10 Minutes


4 Corn Tortillas (2 per serving)

4-5 Strips of Bacon, diced

1 Tsp Ground Cumin

1 Can (14oz) Black Beans, drained and rinsed

Queso Fresco (Or other crumbly cheese)

1 Large Tomato (Or 2 medium Tomatoes) diced

¼ Cup Fresh Cilantro Chopped

½ White Onion, diced

1 Jalapeno, diced

4 Eggs, Sunny side up (2 per serving)


                Heat a large cast iron skillet over medium high heat. Dice up your bacon and toss into the skillet. Stirring occasionally to insure that it cooks evenly. Render all the fat and cook until the bacon is crisp. Remove the bacon with a slotted spoon to a paper towel or saucer. In the bacon drippings, add the rinsed and drained (this step is important!!) black beans to the skillet. Add cumin and salt and pepper. The cumin gives a nice earthy smoky flavor to the beans, which will work well with the other components to this dish. If you like spicy food, this would also be a good place to add in cayenne pepper, or something else like hot sauce. Reduce the heat to a simmer, and keep warm. Stir the crispy bacon back into the beans.

                Meanwhile, dice the tomato and strain off all the excess juice. Usually when I make a fresh salsa I leave the tomato juice, whoever in this dish it typically makes the tortillas soggy and that is no good. In a bowl mix the drained diced tomatoes, diced onion and jalapeno with the chopped cilantro. Season with a little kosher salt and black pepper.

                Heat a clean skillet over medium heat. Spray with a little cooking spray. If you don’t have cooking spray put a little olive oil on a paper towel and rub the skillet. Crack your eggs into the skillet, season the top with a little salt. I like to cook the eggs until the whites are stiff, but the yolks are still runny.

                Heat up your corn tortillas.  There are lots of different ways to do this, but please don’t use the microwave. Not even with a wet paper towel. It just makes them rubbery. I like to throw them in a hot oven for 30 seconds, or in a hot skillet for about that long too. They sell appliances for heating tortillas, pick your technique…just don’t use the microwave.

                Assemble the Huevos Rancheros. Place two tortillas on your plate side by side. Spoon a generous portion of black beans and bacon on to the tortillas. Add the sunny side up eggs to the top of the beans. Top with the crumbled queso fresco and the fresh made salsa. Serve immediately.