My friend Liz, who is part of my weekly knitting group, raises chickens in her backyard in Oakland, and on certain lucky Wednesdays she shows up at the cafe where we meet with cartons of fresh eggs to share. They are lovely and brown in color, with amazingly bright orange yolks and a flavor that is nothing like the eggs you buy at the store (even the cage free organic free range et cetera). The first time we got a batch of these eggs, we had a luxurious Saturday breakfast of fried eggs over spicy beans with chorizo and polenta. Then we got another batch and had that breakfast for dinner. They're sort of our take on huevos rancheros...
Even if you don't have access to such fresh eggs, this is a tasty and filling dish for any time of the day. Also, you should visit Liz's blog to read all about her chickens, as well as her adventures with knitting, dyeing, glassmaking, and more!
Huevos Not Quite Rancheros (serves 4)
- Oil for cooking
- Half of a small onion, chopped
- 2 cloves of garlic, chopped
- 1/3 lb Mexican chorizo
- 1 can of black beans, drained and rinsed
- 1/4 tsp cayenne
- 1 tsp chili powder
- 1 cup vegetable stock
- Salt and pepper to taste
- 4 servings of creamy polenta (recipe in our ratatouille post)
- Eggs, prepared to your liking (we fried ours)
Heat the oil in a medium saucepan over medium heat, then cook the onion and garlic for about two minutes, until just soft. Add the chorizo and cook until browned. Add the beans, cayenne, chili powder, and salt and pepper. Mix well. Add the stock and bring to a boil, then turn the heat down and let the mixture simmer for about forty-five minutes, or until most of the liquid has cooked out.
Serve over polenta and topped with eggs.
- Print Recipe -