This hearty and satisfying eggs breakfast — with cilantro, veg, refried beans and avocado — is the perfect way to start the day.
RECIPES
Huevos Rancheros on Tostadas
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Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients
2 tbsp vegetable oil
1 poblano pepper, diced
1 red bell pepper, diced
1 small onion, diced
1/4 tsp salt
1/4 tsp black pepper
1 tsp ground cumin
1 cup Newman’s Own® Mild Salsa or Medium Salsa, divided
1/2 cup canned refried black beans, warmed
4 tostadas
4 eggs, fried
1 avocado, halved, pitted, peeled and sliced
1/3 cup crumbled queso
1/4 cup sour cream
2 tbsp finely chopped fresh cilantro
4 lime wedges
Directions
1
In large skillet set over medium-high heat, heat oil. Cook poblano, red pepper, onion, salt and pepper, stirring occasionally, for 8 to 10 minutes or until lightly charred and tender. Stir in cumin and cook for 1 minute. Stir in 1/2 cup salsa and bring to a boil. Cook, stirring frequently, for 2 to 3 minutes or until heated through and slightly thickened.
2
Spread 2 tbsp refried beans over each tostada. Divide poblano pepper mixture over tostadas. Top each with a fried egg. Garnish with remaining salsa, avocado, queso, sour cream and cilantro. Serve each tostada with a lime wedge.
Tip: For fried eggs, melt 2 tbsp butter in nonstick skillet set over medium heat; break eggs into skillet. Cover and cook for 2 to 3
minutes or until egg whites are just set for sunny-side up or cook to preferred doneness.
Products used in this recipe
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