As I mentioned a while back the mustard greens in the garden have been doing very well, so here’s the first of my mustard green recipes. I have a lot of greens to use up so others will be soon to follow. This is sort of a Californian variation on a traditional Mexican breakfast dish. At home we call it “Huevos Ranchos Rivieras”. Dont ask me why. There’s really no good reason. Of course you can use regular Chorizo if you prefer, but why not try the healthier soy version? It’s easily available in most big super markets and pretty much the only meat substitute meat eaters always like. Even my Grandpa who is from Oaxaca likes it just as much as regular chorizo. He even buys it himself! This hearty breakfast is great for weekend brunch on Cinco De Mayo or otherwise or simply as a nice start to a busy workday. Jacq
Huevos Ranchos Rivieras
2 large or 4 small servings
1 can whole Black Beans
2 extra large or 4 small Corn Tortillas
1/2 package (6 oz.) Soyrizo
1 small bunch Mustard Greens
1/2 medium Onion thinly sliced
2 oz. Shredded Cheddar or Crumbled Cojita Cheese
2 tbsp lowfat Sour Cream
1/2 cup Fresh Salsa
1 peeled Garlic clove
Fresh Cilantro for Garnish
1.Place 1 tbsp olive oil in a pan over medium heat, add onions and stir to coat.
2. Place tortillas in the oven directly on baking rack, turn oven to 400.
3. Heat beans in a saucepan over medium low heat, adding a tiny pinch of salt, pepper, cumin and paprika. Add the garlic clove halved. (remove before serving)
4.Separate leaves and ribs of mustard greens and chop separately. Add ribs to onions and sauté for 1-2 minutes then add Soyrizo and a pinch of salt and pepper then stir. Cook Soyrizo for 4 minutes, add mustard leaves and stir, cooking another 2 minutes till completely wilted. Meanwhile…
5. In a separate pan heat 1 tbsp olive oil over medium heat, crack 4 eggs into the pan, yolks intact, cook egg until whites set but yolks still soft.
Remove tortillas from the oven. They will be crispy at this point. Place on individual plates and top each with black beans, sprinkle with cheese, add a layer of Soyrizo and mustard greens then carefully lay egg on top. (1 for small tortilla, 2 for x-large) Spoon salsa over egg, add a dollop of lowfat sour cream. Top with avocado slices and sprinkle with Kosher salt, fresh cracked black pepper and cilantro leaves.