The elements of a traditional southwestern breakfast, such as over-easy eggs, salsa, black beans and ripe avocado, make an excellent mid-week meal. It’s ready in about 35 to 40 minutes.
Nuevos huevos rancheros
1 tablespoon olive oil
1 medium onion, diced
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1 (15-ounce) can black beans, drained and rinsed
1 tablespoon lime juice
1 cup chunky salsa or pico de gallo, divided
1 (16-ounce) box Mrs. T’s® potato and cheddar pierogies
1 tablespoon butter
4 large eggs
1 ripe avocado, seeded, peeled and sliced
Lime wedges, cilantro sprigs
Heat oil in small skillet over medium heat. Add onion; cook until just tender; about 5 minutes, stirring frequently. Stir in cumin and salt; cook 1 minute, stirring constantly. Stir in black beans, lime juice and ½ cup salsa.
Sauté pierogies as box directs; keep warm. Melt butter in 12-inch skillet over medium heat. Break eggs into the skillet; cook until the whites have set, but the yolks are still loose and runny.
To assemble the dish, spoon ¼ cup black bean mixture on serving plate; top with 3 sautéed pierogies. Top eggs with remaining salsa. Garnish with avocado slices, lime wedges and cilantro sprigs. Makes 4 servings.
