The recipes and photography for this post were provided by Carolyn Hodges of The Dinner Shift.
We’re saying goodbye to the snow and taking our brunch south of the border with local blogger, Carolyn’s simple Huevos Rancheros.
- 1- 14.5 oz. can black beans, drained
- 16 oz. jar of salsa
- 4-6 eggs
- To Serve: chopped cilantro, green onions, avocado and tortillas
- In a medium skillet or cast iron pan, bring black beans and salsa to simmer over medium-low heat. Create little wells for the eggs, then drop in eggs. Cover and continue to simmer for 5-8 minutes, or until whites are just set.
- Serve topped with cilantro, green onions, avocado and warmed tortillas.