Southwestern Breakfast Skillet
Here is my twist on a classic huevos rancheros with this Southwestern Breakfast Skillet. The ideal breakfast for any morning.
Servings: 6 people
Eggs & Beans:
- 6 Farm Fresh Eggs
- 2 15 oz cans of Black Beans drained and washed
Garlic Chile Potatoes:
- 2 cups of Golden Potatoes cubed
- 6 Garlic Cloves minced
- 1.5 tbsp of Southwest Chile Seasoning or your preference
- 1 tbsp of Canola Oil
Tomato Lime Salsa:
- 2 small Roma Tomatoes remove the stem
- 1 whole Jalapeño deseeded
- ¼ of a Red Onion no skin
- 1.5 tbsp of Cilantro
- 2 Limes juice
- 6 Garlic Cloves
- 2 tsp of Sea Salt
- 1.5 tbsp of Mexican Crema for garnish
- 2 tbsp of Chopped Cilantro for garnish
- 2 tbsp of Cotija Cheese for garnish
In a food processor, blend the ingredients for the salsa to your preferred smoothness. When done, place in the fridge until ready to use. In a food safe bowl, add the ingredients for the potatoes and mix thoroughly.
Preheat a grill with a large cast iron skillet with 2 tbsp of canola to a high heat (around 400F) for direct cooking.
Add your potatoes to the skillet and let cook for about 15-20 minutes until softened. Make sure to stir frequently to prevent burning. When potatoes are done, push them to one side of the skillet and add your black beans. Cook the black beans for 1-2 minutes until they are nice and warm. Push the beans into a portion of the skillet leaving enough room for the eggs in the empty part of the skillet. Feel free to pull off the black beans or potatoes if there is not enough room. Add another 1.5 tbsp of canola oil to the place where the eggs will be placed. Add the eggs to the skillet and cook them to your preferred doneness. When the eggs are close to done, top them with the salsa. Add some mexican crema to the black beans and garnish the whole dish with cilantro and cotija cheese.
When done, pull off the fire and serve up. Cheers!