Happy Tuesday everyone! To those of you reading this from Canada I hope you had an awesome long weekend. Those elsewhere – i’m sorry you did not get to enjoy a three day weekend and four day work week. IT WAS AWESOME.
Unfortunately this long weekend we did not get a chance to go away anywhere. Adam had work priorities, so I spent the weekend in Toronto soaking up the sun. I hung out with one of my good friends who recently had a little baby girl (who was born on Christmas!!!) and her name is Berkeley. She is quite literally, the cutest button baby that exists.
One thing that pretty much everyone knows about me is how I cannot tolerate or handle anyone basically under the age of 16 (sorry – bad experiences. Kids suk). But when it comes to babies and children they put the fear of God in me. I don’t know how to act around them, they’re always STARING, their hands are dirty, and quite honestly, they don’t like me either. So there is a solid mutual distrust that co-exists between me and the babies of the world.
But something about little baby Berkeley has my brain doing a 180, and I am obsessed with her. She is the only baby that I have actually asked to hold because I couldn’t stand how adorable she was. Maybe it’s the motherly nature coming out in me since adopting a cat. Who knows.
Anywayyy, the recipe of this post is about Mexican inspired breakfasts, not adorable Asian babies so lets jump to it!
Weekends are pretty much the only time I ever get a chance to make eggs for breakfast. During the week I find I don’t have enough time or the appetite for savoury foods so early, so I save these delicious meals for Saturday and Sunday. I wouldn’t say these take a long time, but there is some chopping and sautéing involved which adds on a few minutes.
Huevos Rancheros goes great with warm tortillas on the side, but if you prefer toast, that works as well!
- 2 eggs
- 1/2 cup black beans
- 2 tomatoes, chopped
- 1/4 cup onion, chopped
- 1 garlic clove, minced.
- 1 tsp cumin
- 1/2 avocado diced
- 2 small tortillas
- salt and pepper
- olive oil
- Heat up your black beans in a small saucepan on medium heat
- While the beans are heating up, add some olive oil to a saucepan on medium heat. Add the garlic and cumin and let cook for 1-2 minutes
- Add in the chopped tomatoes and onion to the garlic and saute for 7-8 minutes continually stirring.
- In another saucepan, add some olive oil and crack in your two eggs. If you have a large lid that can cover the pan, put that on so the tops of the eggs cook quicker.
- Add your heated beans to the plate, and top with the onion/tomato mixture. Serve with the two fried eggs and the diced avocado on the side.
- Enjoy with tortillas or toast!