Huevos Rancheros with Spicy Tomato Jam
Recipe Type: Breakfast
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6 servings
  • 1 tablespoon Olive Oil
  • 1 pound Divine Flavor Grape Tomatoes
  • 1 whole Jalapeno, seeded and sliced
  • 1 whole Onion, sliced
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Smoked Paprika
  • ¼ teaspoon Cumin
  • ¼ teaspoon Chili Powder
  • ⅓ cup Apple Cider Vinegar
  • ⅓ cup Honey
  • 1 tablespoon Olive Oil, plus more for frying eggs
  • 1 can {15 ounces} Black Beans, drained and rinsed
  • ½ Lime, juiced
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 12 small Yellow Corn Tortillas
  • 6 whole Eggs
  • 2 whole Avocados, skin removed and sliced for serving
  • Cilantro, for garnish
  • Queso Fresco, crumbled for garnish
  • Lime Wedges, for serving
  1. In a large heavy bottomed pot or large cast iron skillet heat olive oil over medium high heat. Add tomatoes, sliced jalapeƱo, sliced onion and cook until tomatoes begin to blister, about 4 minutes. Transfer tomatoes, jalapeƱos and onions to a food processor or blender. Add remaining ingredients and pulse until chunky smooth. Add back to the pan and cook on a simmer for 20 minutes until thickened.
  2. Heat olive oil in a medium sized pan over medium heat. Add black beans and lime juice and cook over medium heat until beans are warmed through, about 4 minutes. Season with kosher salt and ground black pepper. Keep warm until ready to serve.
  3. In a nonstick pan drizzle in a teaspoon of olive oil, just enough to slightly grease the pan. Warm tortillas over medium heat for 30 seconds and remove to a serving dish, layering two together per serving.
  4. Cook eggs sunny side up in the same pan with a drizzle of olive oil. Cook your eggs to preference. I like mine runny so about 3 minutes, {Tip: I cover them with a lid to steam for the last 30 seconds so the whites on top are set}.
  5. To assemble, stack the tortillas, two per serving, and top with black beans, tomato jam, cooked eggs, and garnish with sliced avocado, cilantro, crumbled queso fresco and lime wedges. Serve immediately and enjoy!
Recipe by Honest Cooking by Mercato Fabbrica at