We were supposed to have the standard juevos rancheros for dinner tonight, they make a very regular appearence in our weeknight dinner rotation, but I had leftover summer salad from last night, as well as some black forest bacon, so this happened.
First things first, start off by making this salad and if you are only feeding 2 people, eat it as a side dish for dinner one night. We had ours on Monday with a marinated buffalo sirloin. The salad is impossible to mess up, you basically just mix any veggies you like with lime juice and cilantro.
This version makes 4 servings.
• 1 can of black beans, rinsed
• half a bag of frozen corn, defrosted by running under cold water
• 2 avocados, (1 chopped, 1 reserved)
• 1 large heirloom tomato, chopped
• Generous handful of cilantro roughly chopped
• Juice of 1 lime
1. Mix everything together except for the second avocado which you will need for the second time you eat this salad.
Day two Juevos ingredients
• 4 slices thick cut bacon, cut into 1/4 strips
• I prefer the black forest variety they sell at the butcher's counter in Whole Foods
• 4 eggs
• 4 small corn tortillas, if you can I recomend you find the very thick homemade variety, (our corner bodega carries them)
• Remaining avocado, chopped
1. Cook the bacon over medium high heat in a dutch oven until crispy, turn the heat off on the pan and remove the bacon.
2. I brushed my cast iron griddle with some of the bacon fat, and toasted the tortillas in that on the stove top. While not technically "necessary" I will always choose bacon fat over butter/oil/any other fat.
3. Toss the leftover salad along with the bacon in the still warm dutch oven, if you notice it's a it watery at the bottom of the salad bowl, just do your best to avoid pouring all that extra liquid in.
4. Fry up 4 eggs to your liking, but know that I will absolutely be judging you if they don't have runny yolks.
5. Top with Sriracha, and dig in.
My brother had given us a dozen eggs from his chickens, so tonights yolk was even more delicious than usual.