If you’ve been lucky enough to have a good huevos rancheros for breakfast, you know two things: one is that it’s an amazing way to start your day, and the other is that it tends to be pretty heavy and often perceived as unhealthful because of the copious use of re-fried beans. This version is much healthier as we replace the refried beans with our Native Three Sisters soup – with some extra beans cooked into it. Because of the Central American flavors featured in the soup, it’s a perfect, spicy, and healthy fit for this Central American classic breakfast.
- Combine the Native Three Sisters Soup with the kidney beans in a sauce-pot and simmer over medium low heat. Keep warm
- Heat a large non-stick skillet over medium-high heat. Toast the tortillas for about two to three minutes on both sides
- Add the cooking oil to the same skillet and heat over medium-high heat.
- Add the eggs and cook sunny-side-up
- While the eggs are cooking, sprinkle them with the sliced chili peppers, shredded cheese, and cilantro
- Remove the pan from the heat when the egg whites are fully set and the cheese begins to melt
- Set an egg over each of the warm tortillas and spoon the soup and bean mixture to one side
- Serve with your favorite salsa guacamole.
I like to serve this dish with my Roasted Sweet Potato Salsa, email us if you want the recipe!!
- 12 ounces Native Three Sisters Soup
- 1 cup black or kidney bean
- 6 each 6-inch flour or corn tortillas
- 2 tablespoons cooking oil
- 6 medium eggs
- 2 small red serrano, jalapeño, or Fresno chili peppers, de-seeded and thinly sliced
- 1/3 cup shredded cheese
- 2 tablespoons thinly sliced cilantro
- 1/4 cup freshly sliced cilantro