Читать книгу Debbie Macomber's Cedar Cove Cookbook - Debbie Macomber - Страница 13

C hipotle chilies lend a smoky flavor to the black bean sauce in this hearty breakfast. Chipotles are canned in adobo, a spicy tomato sauce. They are available at Latin American markets, specialty foods stores, and many supermarkets. Be sure to seed the chile before adding it to the sauce.

Serves 4

2 tablespoons vegetable oil, divided

1 small onion, chopped

1 tablespoon ground cumin

1 15-ounce can diced tomatoes in juice

1 15-ounce can black beans, drained and rinsed

1 canned chipotle chile packed in adobo sauce, seeded and chopped (about 2 teaspoons)

2 medium avocados, peeled, pitted and diced

½ cup chopped fresh cilantro

3 tablespoons fresh lime juice

Salt and pepper

4 large eggs

4 small (6-inch) flour tortillas

½ cup grated Monterey Jack cheese or sharp cheddar cheese

1. Warm 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes, until softened, stirring often. Add cumin; cook 30 seconds. Stir in tomatoes with juice, beans, and chilies; bring to a simmer. Reduce heat; simmer 6 minutes, until most of the liquid is absorbed, stirring often.

2. In a medium bowl, combine avocado, cilantro and lime juice. Season with salt and pepper.

3. Warm remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat until hot. Crack eggs into skillet; fry about 2½ minutes, until whites are just set but yolks are still soft. Season with salt and pepper.

4. Meanwhile, wrap tortillas in paper towel and warm in microwave. Set one tortilla on each of 4 plates. Divide bean mixture among tortillas. Top each with 1 fried egg; sprinkle with cheese. Serve with avocado salsa.

TIP

Save time by substituting 1 ¼ cups prepared salsa for the onion and tomatoes in the sauce.