I love playoff baseball! The energy of every game is electric and I always get to know some new teams and players outside of the Cardinals and Red Sox (the foundation of our family rivalry).   The downside of this season is that we have been staying up until at least midnight for far too many nights in a row. But, it is 100% worth it.  I’m sending all of my support to the Astros for the remainder of these games – (sorry Elizabeth Moss.) – who else is watching?

As for these eggs, I had put some dried red beans on the stove for a stew last night and they unfortunately weren’t soft when I was ready to eat. So, I figured I’d throw them into some sort of breakfast.  I’m a big fan of any meal where I can saute some veggies in a pan, add some sauce, and top if with a fried runny egg.  Over the last year of writing the blog I’ve made/posted shakshuka, a green shakshuka variation, a harissa breakfast bowl, and a carnitas hash skillet.  I figured it was time to play around with a huevos ranchers variation.  Those with suggestions please send them along!

These were the true definition of an experiment.  My husband and I watched a few YouTube videos where the recipe included onions, peppers/jalapenos, tomatoes, sometimes salsa, and then eggs baked into the sauce, all placed onto a warmed corn tortilla.  We added the beans ,as I had them pre-cooked, and I was able to use some of the final crop of jalapenos and plum tomatoes from our garden!

Each plate started with a warmed tortilla, was topped with an egg that had been baked in the warm tomato sauce, covered with queso fresco, and topped with some hot sauce. Yum! The house smelled like cumin and I was happily full to start my weekend.

Recipe Makes 6-7 eggs / tortillas

Ingredients:

• 2 small onions- diced
• 2 jalapenos- minced (save 1/2 the seeds)  [From our Garden!]
• 6-7 plum tomatoes – chopped [From our Garden!]
• 1 cup of cooked red beans
• 1 Tablespoon of minced garlic
• 1 Tablespoon cumin
• 1/2 Tablespoon paprika
• Salt / Pepper
• Queso Fresco
• 8 corn tortillas

Steps and Notes:

1. Saute the onions in a hot skillet. Sprinkle with salt and after a few minutes reduce the heat to medium
2. Add the jalapenos and mix well. Then, add the garlic.
3. Once the onions are soft add the tomatoes, beans, the cumin and paprika.  Bring up to high until the tomatoes create a nice sauce, then turn down to medium.
4. Create 4 wells in the sauce and crack an egg into each well. Cover for 3-4 minutes until the egg is cooked.
   • Note: We like our eggs runny – so watch them and turn off the heat as you like
5. Microwave the corn tortillas for 1 minute before serving, add an egg and some sauce to each tortilla. Top with queso fresco and serve warm.
6. Top with hot sauce if you’d like

Thoughts for Next Time:

• Top with avocado
• What other suggestions do you have?