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1
Drizzle some oil in a pan, turn heat to medium-high, cook onions until they're translucent, about three or four minutes.
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2
Then, add tomatoes, jalapeno, and one diced chile in adobo sauce with some of the sauce.
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3
Bring to a quick simmer.
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4
As that begins to cook itself down into a sauce (and taste it as it does to see if you want to make any adjustments), take a small sauce pan with a little bit of oil and begin toasting your tortilla.
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5
Flip them when the cooked side begins to brown and blister.
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6
Put them on a plate that's warming in the oven.
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7
Ah, the Goya black bean soup.
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8
This is a timesaver stolen from Smitten Kitchen: Goya Black bean soup isn't very soupy at all.
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It's basically seasoned black beans.
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And when you're hungover hungry and making a Sunday breakfast, reheating someone else's seasoned black beans is probably as much as you have energy for.
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So open the can, drain a bit of the liquid, put in a bowl, and microwave for two minutes.
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12
Wasn't that easy?
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At this point, you're basically waiting for the sauce to be ready, as you want that done before you get into the eggs.
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When it's done, it should look something like this:
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When it's there, mix in a pinch of salt, and turn the heat down to a slower simmer.
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Now its time for the eggs.
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17
Take a small sauce pan and put in a bit of butter/oil.
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The small is relatively important here, because it lets them bunch up and stay relatively thick, which I like.
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19
Cook the eggs sunny side up.
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20
DO NOT OVERCOOK.
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The crucial ingredient of heuvos rancheros is the yolk, which should spill out over the plate and mix richly in with the other ingredients.
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22
Then you can mop up the mixture with your tortillas.
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A solid yolk will not comply.
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So cook on medium-low heat, and watch closely.
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25
You want to take the eggs off the heat when the whites around the yolks have firmed, but the yolk still wobbles if touched.
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26
http://blog.prospect.org/blog/ezraklein/huevossauce.jpg
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27
From here, arrange your plate how you want.
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Lather the ranchero sauce atop the eggs, keep it all separate, mix it with the beans.
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29
It's your show.
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One other note: Like all my recipes, this one is done to my taste, and my taste is fairly hot.
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31
If you don't want this to turn out painfully spicy, you can de-seed the jalapeno, or omit it altogether.
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32
You can use less chile in adobo sauce (though you should still use some of the sauce for flavor).
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33
It's your breakfast, no need to be a hero.
