There’s no doubt in my mind that if I were to log my daily eating routine and share it with you, 99% of you would find it boring 99% of the time. What can I say? For someone who loves food, I also tend to opt for simplicity and efficiency of preparation when making meals. It means a lot of salads, smoothies and just raw fruits and vegetables (leaving room for chocolate of course). Not the most exciting, I know, but I’m not proclaiming it to be either.
So when I go out of my way to make something a bit more interesting for dinner, it feels like it would be a waste not to share it here. I was craving breakfast for dinner the other day, hence these huevos rancheros were born. Let’s face it, when can you go wrong with topping a dish with a runny egg? Actually that doesn’t sound very good. “Runny” should only be associated with colds and flus. But the alternative “oozy” isn’t much better. Unless you are describing an open wound. Thanks for tuning into “How not to make your food sound appealing” with Mallory Frayn. Eggs are good. We will leave it at that. Eggs and beans – even better.
- 1 sweet white onion, sliced
- 1 yellow bell pepper, sliced
- 1 tomato, sliced
- 1 can black beans, drained
- 1 tsp. chilli powder
- ½ tsp. cumin
- ½ tsp. dried oregano
- salt and pepper, to taste
- 3-4 eggs, cooked either over-easy or sunny side up
- shredded cheese, if desired
- Slice up your onion and cook it over medium heat with a pinch of salt until it is softened and caramelized.
- Stir in your sliced bell pepper and tomato, adding the spices (chilli powder, cumin, oregano) and stirring so that everything is evenly distributed.
- Drain your beans, but don't rinse them - you want some of the starchy liquid to help make the sauce. Add in the beans to the sautéed vegetables and stir to combine.
- Season to taste with salt and pepper and allow to cook for at least 15 minutes to bring all the flavours together. You can make it ahead and cook it longer if you have the time.
- Before serving, cook your eggs however you like them, 1 per serving, seasoning them with salt and pepper as well. Then put the bean "stew" of sorts in the bottom of your serving vessel of choice, and top each portion with an egg. Enjoy!