Huevos rancheros is a breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms. This version of this classic dish has the scrambled egg whites, fresh avocado, pico de gallo, and cilantro served over a bed of seasoned black beans, blue cheese, and crispy tortilla strips.
2 16 ounce cans of black beans (undrained)
2 tablespoons of Recado Rojo
1 large tomato
2 jalapeño peppers or 1/2 green bell pepper
1/2 red onion
1 teaspoon cilantro leaf
1 large avocado
Non stick cooking spray
8 large egg whites
Pour both cans of black beans and their liquid in a medium sized sauce pan with two tablespoons of Recado Rojo seasoning. Bring to a boil and the simmer until thickened, stirring occasionally to prevent sticking to the bottom of the pot.
Make a salsa by chopping tomatoes, jalapeño or green peppers, red onion and cilantro leaf and mixing them together in a small bowl.
In a small bowl, separate egg whites from the yolk, add pepper and beat with a whisk well until egg whites are frothy.
Spray a small pan with cooking spray and heat pan over medium heat and pour egg whites into the pan.
Allow the eggs to cook for 2 minutes and then gently sweep and fold the eggs to allow the raw eggs to spread down to the bottom until the eggs are cooked evenly.
Split, core, peel and slice avocado.
Add black beans to a bowl or plate and then top with egg whites, avocado slices, a few tablespoons of the salsa and tortilla strips.