a cafe). Ed and I ordered Huevos Rancheros (photo below, right) and Alex and Dan ordered Buenos Dias Breakfast (photo below, lower left) . While we waited, we watched the "lots of market veggies" cook on the huge skillet.
This is a very flexible recipe and "market veggies" means whatever is in season when you make it. This recipe is nominally for 2-3 but of course the number of eggs and amount of veggies and cheese can vary according to taste and appetite. As reflected in the ingredients used, I made this for a late October breakfast in Massachusetts.
1 oz sharp cheddar cheese (1 oz shown in photo)
In a medium size skillet, saute:
1 T olive oil (heat first before adding veggies)
1 clove garlic, finely minced
1 medium red onion, peeled, and cut in bite sized pieces
1 carrot, cut in small strips
2 small poblano peppers, seeds removed and cut in bit sized pieces
8 leaves of kale, coarsely chopped
When veggies are warm and wilted add:
1/2 c pinto beans, drained
1/2 c garbanzo beans, drained
1/4 c salsa
Cook, stirring constantly until beans and salsa are heated through.
While veggies are cooking poach
1 egg per person in water to which
And warm (I use microwave)
2 tortillas per person
When all ingredients are ready, assemble by placing one warm tortilla on each plate and dividing half the vegetable mix to top the tortillas, top with 1/2 the grated cheese divided among the plates, then add second tortilla to stack and repeat topping sequence. Finish with poached egg and
Cilantro, coarsely chopped.
1 avocado cut in thin bite sized pieces
1 t lemon juice
Salt to taste
Cumin to taste
This is especially good for lunch.
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