Huevos Rancheros with Chipotle Maple

Unique smoky and spicy twist on a popular Mexican dish. A great weekend breakfast or brunch option! Serving Size: 1

  FOR THE SALSA

  2 garlic cloves

  2 tomatoes, chopped

  1 jalapeño pepper

  1 small white or yellow onion

  1 tsp ground cumin

  FOR THE HUEVOS

  Flour tortillas

  1 cup cooked black beans

  1 Tbsp minced garlic

  Feta or cotija cheese

  1 large egg

  Olive oil

  ½ avocado and Chopped cilantro to garnish

  Blake Hill´s Chipotle & Maple Spicy Chili Jam

1. MAKING THE SALSA: In a food processor or blender add tomatoes, onions, jalapeño, cumin and garlic. Pulse a few times until ingredients are cut into small pieces (be careful not to over blend as it will turn the mix into a paste)

2. Transfer mix into a bowl and stir in Blake Hill’s Hot Red Pepper Jam and set aside

3. In a small saucepan, add 2 Tbsp olive oil and minced garlic and stir occasionally on medium heat then add black beans, ¼ cup water, reduce to a low heat and simmer for 10-15 minutes then set aside

4. Place a sauté or frying pan over high heat, add 1 Tbsp olive oil and cook the tortillas – one at a time – until slightly golden

5. Using the same pan, add a tsp of olive oil or butter, crack in a fresh egg and cook over medium-low heat until egg white is fully opaque and yolk is golden for a perfect sunnyside up finish

6. To assemble: place the tortillas on a plate and top with black beans. Add 2 spoonfuls of salsa and sliced avocado. Crumble your choice of feta or cotija cheese and top with the sunnyside egg.

7. For a delicious smokey, spicy finish, drizzle Chipotle & Maple Chili Jam over your Huevos Rancheros and sprinkle with chopped cilantro. Serve immediately and Enjoy!