Monday, October 22, 2007

Mexican Breakfast

I'm always on the lookout for great egg recipes as my friend Linda B. keeps me well stocked with fresh farm eggs -- yumcious! Yesterday, for our regular Sunday family brunch, I decided to liven things up a bit with a new egg recipe.

Rob has kept to his vegetarian diet since Lent and I'm still finding it a little challenging to create delicious, flavor-filled, meals. As we drove home from Mass, I remembered a delicious black bean egg tostada dish I had in California a few years ago. When I got home I set to recreate it. The family loved it!

Here's the recipe in case you'd like to give it a try:

Egg and Black Bean Tostadas
olive oil
2 tsp. cumin
1/8 tsp. ground red pepper
1 clove garlic, chopped
1 small onion, chopped
1 bell pepper, chopped (I used 1/2 yellow and 1/2 red, but you could use green instead)
1 16-oz can black beans
1 8-oz. can of tomato sauce (the itty bitty can)
salt and pepper to taste
8 eggs
8 corn tostadas (I get these in the Mexican section of the grocery store. They're fried corn tortillas. You could fry your own corn tortillas in vegetable oil if you like.)
2 cups shredded colby/jack (or your favorite) cheese
Optional toppings: sour cream, fresh salsa, guacamole

Coat the bottom of a large pot with the olive oil. Once hot, over a medium heat, add your cumin and red pepper, sauteing for only 30 seconds. Add your garlic, onions, and bell pepper. Saute until the onions are translucent. (Your house will smell sooo good!)

Add the can of beans, liquid and all, plus the tomato sauce. Bring to a boil. Quickly reduce heat and simmer for about 15 minutes or until it's a nice thick consistency.

While the beans are thickening, start cooking your eggs. I made fried eggs for Rob and me, and scrambled for the kids. Either way will work great.

Put a tostada on a plate, top with a fried egg or scoop of scrambled eggs. Top that with a ladle of the bean mixture and shredded cheese. Serve sour cream, fresh salsa, and/or guacamole on the side.

I wanted to add chopped cilantro at the end, but this was an unplanned meal and I didn't have any fresh on hand.

If you want to spice it up, just add more red pepper or a chopped jalapeno pepper.

This is easily doubled. I only made 8 servings since a few of the older kids weren't home at the time.

Oh, one more note -- if you have a friend who brings you fresh eggs from their farm, remember to offer up a little prayer for that person every time you crack an egg. Linda brings me 2 or 3 dozen eggs every week, so I get to pray for her a lot!


Jen Ambrose said...

Mollie Katzen, writer of the Moosewood Cookbooks, has a website where many of her recipes, some from the books, are posted. She always features seasonal ones,too, to help you with your farm-fresh abundance. This website was a big help to my sister when her farm co-op had a bumper crop of watercress early this summer!

Maureen said...

I love Moosewood!!! Thank you for the link!

Anonymous said...

Thanks for the egg recipe. And I do appreciate all of those prayers.