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Huevos rancheros is a traditional Mexican breakfast dish that consists of eggs, beans, tortillas and a tomato chili based sauce. Add a fun spin to the tomato chili sauce with and serve with a spicy tomato jam.
This tomato jam is subtly sweet and compliments the fresh flavors of the tomatoes, while the jalapeno gives it a nice kick of heat.
This dish is typically served mid-morning so you know this had to be our go to Sunday brunch recipe. And you know what goes really well with Sunday brunch? A little siesta that follows.
I know jam sounds like a weird way to describe this but it’s thickened with honey and is spreadable like a compote/jam. It has a subtle sweetness that adds to the natural sugars in the tomatoes. The spices added like cumin, smoked paprika, and chili powder compliments the jalapeños and gives it a perfect bite of spiciness. Together the heat and sweet complement each other so well. I wasn’t kidding when I said you’re going to want to get a spoon.
Serve with sliced avocado, a squeeze of lime juice, and crumbled queso fresco cheese.
This Huevos Rancheros with Spicy Mexican Tomato Jam recipe has been sponsored by Divine Flavor. All opinions are 100% honest and completely my own. Divine Flavor is a produce company growing a variety of vegetables and fruits, like the tomatoes I used in this recipe. It’s so refreshing to see a company believe in delivering a high quality product while taking care of the people and the environment around them.
Huevos Rancheros with Spicy Tomato Jam
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 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
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Smoked Paprika
- 1/4 teaspoon Cumin
- 1/4 teaspoon Chili Powder
- 1/3 cup Apple Cider Vinegar
- 1/3 cup Honey
- 1 tablespoon Olive Oil (plus more for frying eggs)
- 1 can {15 ounces} Black Beans (drained and rinsed)
- 1/2 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)
Instructions
- In a large heavy bottomed pot or large cast iron skillet heat olive oil over medium high heat. Add tomatoes, sliced jalapeño, sliced onion and cook until tomatoes begin to blister, about 4 minutes. Transfer tomatoes, jalapeños 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.
- 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.
- 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.
- 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}.
- 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!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
