Huevos con Frijoles and a Sunday Hike
This past Sunday Brian and I made the 30 minute trek up to Mt. Tamalpais for an awesome 7 mile hike/run. Highly recommended for people looking for good hikes in the area! One of the perks to living in California are things like that. The hike was right along the Pacific Coast through plush green areas, a couple Redwood studded miles, and some more desert-like miles that reminded us of the drought we're in out here. Oh ya, and if you follow my Instagram you've seen the monster slug that I almost stepped on. Sick.
Before we headed north across the Golden Gate Bridge for the day, we ate a protein packed breakfast. I'm all for everything Mexican, even breakfast. This yummy spin on Huevos Rancheros leaves out the tortilla to keep it a little leaner. Hope y'all enjoy!
makes 2 servings
4 large eggs
1 15 oz. can refried pinto beans
1/2 yellow onion (diced)
1/2 poblano pepper (no seeds, diced)
2 cloves garlic (minced)
1/2 tsp ground cumin
1/2 cup low sodium chicken broth
1/4 cup shredded cheese (pick your fave - optional)
1 tbsp olive oil
salt and pepper
1/2 avocado (sliced)
handful fresh cilantro
Pre-heat oven to 400 degrees.
In a large saute pan, heat olive oil over medium heat. Add onion, poblano, salt, pepper and cumin. Let saute for 5 minutes. Add garlic and let cook for another 1-2 minutes.
Add 3/4 - whole can of refried pinto beans. I only used 3/4, but for a heartier meal, use the whole can. Add chicken broth with the beans and stir to combine everything. Season with salt and pepper. Wait until beans are bubbling up on the sides, about 3 minutes, and turn off heat.
Crack eggs over the beans in four quadrants. You don't want the eggs overlapping too much. Sprinkle with a dash of salt and pepper, add the cheese to the top (if using) and pop into the oven for 8-10 minutes.
If you want the yolks runnier, take out after 8 minutes. For a bit firmer of an yolk, leave in for 10. Neither should cook the yolk all the way through.