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From This Weeks Menu
Huevos Rancheros
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A delicious and hearty breakfast skillet with sweet potatoes, eggs, beans, and optional avocado and cilantro, cooked in a flavorful chili and salsa mixture.
Ingredients
- 1 cup frozen cubed roasted sweet potatoes
- 1 teaspoon chili powder
- 1 cup salsa
- 1 each canned black beans
- 2 each eggs
- 1 each corn tortilla
- 1 each avacado
Instructions
- In a 6- to 8-inch skillet heat 1 Tbsp. vegetable oil over medium. Add sweet potatoes.
- Cook, stirring once, until heated through, 7 minutes. Stir in chili powder; cook 30 seconds.
- Stir in salsa and beans. Bring just to simmering.
- Make two indentations in the mixture with the back of a spoon. Break eggs one at a time and slip into indentations. Cover; simmer over medium-low until whites are set and yolk has thickened, 7 to 9 minutes.
- Serve with tortilla. If you like, top with avocado and cilantro. Serves 1 or 2.
- Add Fresh cilantro leaves (optional) to taste.