This huevos rancheros recipe is the perfect breakfast plate that includes sunny side up eggs, pico de gallo, parsley salsa verde, black beans and tortillas!
Author: Serious Spice
Serves: 2-3
Ingredients
3 tomatoes (2 large, 1 small)
1 dollop sour cream
1 cup black beans, canned
1 bunch parsley
2 eggs
2 corn or flour tortillas
1½ limes, juiced
1 white onion
1 teaspoon minced jalapeno
Instructions
Add the can of blacked beans to a small skillet on medium heat. Season with 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon cumin. Mix and let simmer for 3-5 minutes. Remove from heat and set aside.
Dice the 2 large tomatoes, ½ white onion and add to a small bowl. Mix in the jalapeƱo, 1 tablespoon chopped parsley, ½ the lime juice, salt, pepper, drizzle of olive oil and set aside.
To a food processor add the remaining parsley, white onion, 1 small tomato (quartered), lime juice, salt, pepper, and 1 tablespoon olive oil. Pulse until fully incorporated and set aside.
Heat olive oil in the same skilled used for the beans on high heat. Crack 2 eggs into the pan and lower the heat to medium low. Let fry for about 2-3 minutes until the whites are fully cooked through.
Lightly toast the tortillas over an open gas flame for about 30 seconds. Assemble all the components onto a plate with a dollop of sour cream and enjoy!
Recipe by at https://seriousspice.com/juevos-rancheros-parsley-salsa/