Huevos Rancheros (Santa Cruz Style)

Let's Cook

1. Step 1.

   Preheat the oven to 375°F.

2. Step 2.

   Toss the tortillas with avocado oil until lightly coated, and season with salt. Lay them on a baking sheet and bake until golden and crispy but still slightly chewy, about 10 minutes.

3. Step 3.

   While the tortillas bake, in a small saucepan or skillet, gently heat the drained and rinsed black beans with a few drops of water, ¼ teaspoon sea salt, ¼ teaspoon cumin, and ¼ teaspoon garlic powder until warmed through.

4. Step 4.

   Scramble the eggs: Heat an 8-inch nonstick pan over medium heat. Add 2 teaspoons butter and let it begin to melt but not brown. Crack 4 eggs into a small bowl, remove any shells, and lightly beat with a fork. Add eggs to the pan just before the butter is completely melted, along with a pinch of sea salt. Immediately stir with a rubber spatula until yolks and whites are blended. Continue cooking, removing the pan from heat periodically, and gently fold the eggs each time they begin to set around the edges. When only a small amount of liquid remains, remove from heat and fold once or twice more. The eggs should be glossy, not pale matte yellow. Slide onto a plate immediately.

5. Step 5.

   Place one baked tortilla on each plate. Sprinkle the warmed black beans over the tortillas. Divide the scrambled eggs among the plates, spooning them over the beans. Spoon fresh Breakfast Salsa over the eggs. Top with sliced avocado and drizzle Charred Green Onion Cashew Crema all over. If desired, crumble queso fresco on top and garnish with fresh cilantro sprigs.