A friend of mine recently invited me over for brunch. I was bringing mimosa fixins and she was making huevos rancheros. And they were amazing. I had seconds and the hostess explained that it was her number one craving when pregnant. But I don't think pregnancy has anything to do with it because I've been craving these huevos rancheros ever since. And now that I've made them I think it may become a weekly tradition.

I made a lot of this meal from scratch because I'm a glutton for punishment but if you buy everything pre-prepared it would make for a super quick meal.



Corn Tortillas
3/4 c medium ground corn meal
1 1/4 c flour (I accidentally bought enriched unbleached white and it worked splendidly - though next time I'll probably try whole wheat pastry flour)
1 tsp salt
2 tbs olive oil
1 c boiling water

Mix your dry ingredients while you boil your water in a sauce pan (boil at least 2 cups - some of it will boil off). Drizzle your olive oil on top of the dry ingredients and pour the boiling water over all of it. Mix it all together. This makes for a fairly sticky dough so have extra flour on hand for rolling. Make 10 golf ball sized dough balls. Heat a dry cast-iron pan over low heat until hot. Roll out your dough between two sheets of wax paper to make 10 6" tortillas. Cook each side of the tortilla in the cast iron pan until just brown (some spots may burn - this is okay).



Salsa
3-4 tomatoes (seeded)
1 jalapeno pepper (seeded)
1/2 onion (you might use a red onion, but I only had yellow on hand)
1-2 cloves garlic
1 lime (I actually didn't use a lime here, but next time I will)
Salt to taste

Chop everything up - squeeze the juice from a lime into the salsa - mix. I used a food processor but I feel it made everything quite a bit watery. Next time I'll just do it by hand.



Huevos Rancheros
4 eggs
4 tortillas
4 oz. cheese (I used a raw cheddar)
2 c black beans
1 avocado
Salsa
Greek Yogurt (as a sour cream alternative)
Salt and Pepper to taste

I only had a pan (with a lid) large enough to do one at a time. You can do two at a time just make sure whatever cookware you use has a lid. Once your pan is heated set a tortilla in it. Place the cheese on the tortilla and create a well in the middle. Crack an egg into the well. Now this is a trick my friend at brunch taught me: pour a little bit of water into the pan (somewhere along the perimeter so it doesn't get your tortilla wet) and cover. This will help your egg cook through faster. Cook for about 3-5 minutes or until the egg white isn't runny. If you've found the cheese has melted over the tortilla and is cooking along the edges even better.

Remove the tortilla from the pan and top with black beans, avocado slices, salsa and a dollop of Greek yogurt. Salt and pepper. Eat.

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