With crowd-pleasing Mexican flavours, this vegetarian take on huevos rancheros is delicious for breakfast or brunch.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
| Ingredients | Metric | Imperial |
| Corn tortillas (6-inch/15 cm) | ||
| Canola oil | 30 mL | 2 tbsp |
| Butter | 60 mL | 1/4 cup |
| Eggs | 12 | 12 |
| Each salt and pepper | 1 mL | 1/4 tsp |
| Refried black beans | 560 mL | 2 1/4 cups |
Pace® Mild Chunky Salsa, divided
750
mL
3
cups
A hearty, premium salsa. Ideal as a dip, topping, or garnish. Medium. Packed 2 jugs to a case. 
|
||
| Sour cream | 75 mL | 1/3 cup |
| Fresh cilantro, finely chopped | 75 mL | 1/3 cup |
| Instructions |
| 1. Preheat oven to 400°F (200°C). Brush tortillas evenly with oil; arrange on large baking sheet. Bake for 8 to 10 minutes or until toasted and crisp. |
| 2. Meanwhile, melt butter in large nonstick skillet set over medium heat; break eggs into skillet. Season with salt and pepper. Cover and cook for 2 to 3 minutes or until eggs whites are just set for sunny-side-up eggs or until done as desired. |
Recipe Tip
- Stir together refried beans and 3/4 cup (175 mL) salsa until blended; spread evenly over each tortilla. Top each tortilla with fried egg and remaining salsa. Drizzle each with 1/2 tbsp (7 mL) sour cream and sprinkle with 1/2 tbsp (7 mL) cilantro.
