I love spicy food — at any time of the day. One of my favorite breakfast combinations involves salsa, eggs and cheese. Ordering huevos rancheros when you are out for brunch in Philly will run you about $9. Making it at home is much cheaper and it’s very easy. I whipped up this breakfast in under 7 minutes.
1/4 c red beans
1 tsp. olive oil
1 clove of garlic
1 tablespoon sour cream or greek yogurt
1/4 c shaved sharp cheddar
as much salsa and guacamole as you like
Heat up the olive oil in a frying pan over medium heat. Slice the garlic into very thin slices. Toss them in the pan with the beans and cook until the beans start to split, tossing frequently. Crack both eggs over the beans and allow to cook until the whites start to get firm. Add some freshly cracked black pepper. Top with a few tablespoons of salsa. I like my yolks runny but feel free to cook longer or flip them. While the eggs are cooking, shave the cheese on top with a grater or microplane. Once the cheese melts, just transfer to a plate, top with guacamole or freshly sliced avocado and sour cream or yogurt and enjoy.