I’m still focusing on quick recipes during the week, and I found this version of huevos ranchero – or ranch-style eggs. They’re considered Cuban mainly because of the side of refried black beans, but similar options would be found throughout Central America. Tasty and quick meal, though – for breakfast or dinner!
1/4 c. salsa (or sauteed onion & pepper with some hot sauce)
1/4 c. shredded Cheddar cheese
refried black beans
Heat some olive oil in a small non-stick frying pan over medium heat. Brown one side of the corn tortilla in the pan. Flip the tortilla, and break 2 eggs onto the browned side that now faces up. Add the salsa and cheese on top and cover with a lid to steam. Keep covered until the eggs reach your desired state of done-ness. Slide off onto a plate and serve with black beans.
Recipe adapted from: Cuba Cocina! by Joyce LaFray