Huevos Rancheros with Chipotle Maple

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

Making the Salsa

1. 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

To Assemble

1. 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.

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