Huevos Rancheros with Avocado

by the Chef Marshall O’Brien Group

This colorful and easy dish is not just for breakfast. With its hearty serving of protein, vegetables and healthy fat, it makes a great “breakfast for dinner” option, too! Depending on how spicy your family likes their food, you can reduce the heat with a smaller amount of jalapeño pepper or kick it up a notch by leaving the seeds in the peppers.

Serves 4

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon fresh garlic, minced
• 1/2 cup yellow onion, diced
• 1 tablespoon jalapeño pepper, seeded and minced
• 1 medium beefsteak tomato, diced
• 1-15 ounce can low-sodium black beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 large eggs
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 avocado, sliced
• 1/2 cup cilantro sprigs
• 1 lime, cut in wedges

Directions

• Preheat oven to 450 degrees.
• In a cast iron skillet or large ovenproof sauté pan, heat olive oil on medium-high heat.
• Add garlic, onion and jalapeño pepper and sauté until softened, about 3-5 minutes.
• Add tomato, stirring occasionally until the tomato starts to break down, about 2 minutes.
• Add black beans, cumin and paprika and bring to a light simmer.
• Create a well in each quadrant of the pan. Carefully drop an egg in each of the four wells.
• Season with salt and pepper and bake until egg whites are set, about 5-7 minutes. Bake longer if firm egg yolks are desired.
• Serve with a garnish of avocado, cilantro and a lime wedge.