Mexican Breakfast Toast
432kcal
Ingredients
For Mexican Breakfast Toast:
- 6 sunny-side-up eggs
- 1 can (15 oz) cooked black beans (rinsed and drained)
- 6 slices sandwich bread ( I used French loaf bread) (toasted)
- 12-16 oz chorizo (store-bought) (cooked according to the product packaging)
For Ranchero Sauce:
- ½ tablespoon unsalted butter
- ¼ cup chopped onion
- ¼ cup diced green bell pepper
- ½ fresh jalapeno pepper
- ½ tablespoon minced garlic
- ¾ teaspoon ground cumin (add more according to your liking)
- ¼ teaspoon ancho chili pepper (add more according to your liking)
- 1 cup broth
- 4 oz tomato sauce
- ⅛ cup chopped cilantro
Optional Toppings:
- fresh jalapeno
- fresh cilantro
- fresh avocado
Method
To Make Ranchero Sauce:
- In a large dutch oven, melt butter over medium heat. Add onion, garlic, jalapeño pepper, green bell pepper, cumin, ancho chili pepper then cook until soft (for about 2-3 minutes). Keep stirring to prevent burning.
- Add broth and tomato sauce. Bring to a simmer then lower the heat. Cook until the sauce is thickened like a stew for about 15 minutes. Be sure to stir frequently to prevent burning. Adjust seasoning with salt and pepper if needed.
To Make Mexican Breakfast Toast
- Carefully put your slices of bread into the bread slots of the toaster then toast the bread.
- Divide toast among plates. Add a generous amount of black beans, chorizo over and top with sunny-side-up egg and ranchero sauce. Feel free to add the additional toppings; jalapeno, fresh cilantro, and avocado.
Nutrition
Serving6servingsCalories432kcalCarbohydrates39gProtein23gFat20gSaturated Fat7gCholesterol202mgSodium1326mgPotassium226mgFiber2gSugar4gVitamin A747IUVitamin C8mgCalcium58mgIron5mg