I get it. You want a hearty, delicious breakfast that’s going to keep you going all morning, but you don’t want to spend lot of time making it.
Maybe it’s the weekend, and it’s your only chance to have a chill morning at home. You don’t want to spend forty five minutes making breakfast.
Or, maybe you have a little time to sit and enjoy breakfast on a weekday morning, but you don’t have the wiggle room to play gourmet chef.
I got you covered with this lazy version of huevos rancheros.
In this version, you don’t need to chop anything (unless you feel a pressing need to chop the cilantro). You don’t need to make your own fresh salsa.
And guess what? Even with all of the shortcuts, it still tastes like a decadent brunch dish you would have ordered had you gone out. But you didn’t, you smart cookie! You stayed home in your pjs, saved yourself some money (because, brunch prices, ugh!), and enjoyed this quick and easy breakfast right there in your own kitchen. Go ahead, give yourself a pat on the back for being a financially responsible adult who knows how to live the good life on a budget. Way to start the day!
Kitchen tip: I use a 10-inch skillet to make this meal.
|Prep Time||5 minutes|
|Cook Time||10 minutes|
- 1 teaspoon extra virgin olive oil
- 1 cup salsa
- 1 cup canned black beans, drained and rinsed
- 4 eggs
- 1/4 cup shredded cheese such as cheddar jack, straight up cheddar, or Mexican blend (1/4 cup = 4 tablespoons. You're welcome.)
- salt and pepper, to taste
- dash ground cumin
- pinch ground coriander
- pinch ground chipotle powder
- small to medium handful fresh cilantro
- small handful greens optional
- Heat skillet to medium (I used a 10-inch skillet). Add oil to skillet.
- Throw in a small handful of greens if you like (I had some massaged kale leftover from a dinner salad a couple of days ago).
- Add salsa to skillet.
- Add drained, rinsed black beans.
- Let salsa and bean mixture simmer gently for a couple of minutes
- Crack four eggs into skillet (arrange as artfully as you like).
- Sprinkle with 4 tablespoons (a.k.a. 1/4 cup) shredded cheese.
- Season with salt and spices (I used salt, cumin, ground coriander, and chipotle powder).
- Cover with lid and cook a couple of minutes more until eggs are set.