We love a mexican breakfast. I mean, who doesn't ? While down here in Mexico there is a constant list of ingredients around the house. Avocados, tomatoes, onions, jalepenos, poblanos, crema, tortillas, beans, cilantro, limes, eggs, and loads of tropical fruit. These items are permo stocked.
4 corn tortillas
1 cup of your favorite salsa (see below for recipe) or your fave Ranchero sauce
1 cup cooked black beans
½ cup shredded jack cheese ( or queso Oaxaca! )
4 organic eggs
1 green onion, diced
1 sliced avocado
1/3 cup Mexican sour cream ( crema) or regular sour cream
Salt & pepper to taste
Quick perfect spicy salsa:
3 roma tomatoes
2 chili de Arbol (or 3 or 4 or... if you like it mega spicy)
We made a batch with lots and lots of heat by using 5 chilies and 4 tomatoes for a large batch of salsa
Roast 2 tomatoes ( directly on the fire of your gas stove or broil in the oven on the top rack until a bit blackened) , quickly roast one chili de arbol chili ( or what they call 'rat tails' in Mexico) until it's a bit black ( this will take 10 seconds, tops). Using a mortar and pestle, grind the chili with a bit of sea salt and a tiny splash of water until a paste is made. Add the tomatoes one and a time until nicely blended. The salsa will be a bit warm , which is good for this recipe.
Preheat oven to 425 degrees.
Heat a skillet over medium heat. Dry roast the corn tortillas on the hot skillet for about 10 seconds on each side to warm through. Keep them warm between the folds of a towel while you heat the others.
Using two oven safe dinner plates, place 2 warm tortillas on each. Cover each set of tortillas with a half cup of salsa, followed by a half cup of beans and ¼ cup of shredded cheese. Place plates in preheated oven for 8 minutes, or until cheese is melted. Using potholders remove from oven and cover lightly with foil to keep warm.
In a stovetop skillet, cook the 4 eggs, nice and over easy. Place two cooked eggs on each plate atop the loaded tortillas. Sprinkle with the chopped green onion, season with salt and pepper, and add a dollop of sour cream. Place the sliced avo on the side. Done.