Pantry Heuvos Rancheros

Chris loves huevos rancheros, a Mexican egg breakfast.  When he asks for it the on a Friday night for Saturday breakfast, how can I not make it? So in hopes to fulfill his breakfast dreams I opened our pantry & was a bit stumped. No black beans.  I did have chickpeas, so I conjured up a little recipe that you can use for any canned beans in your pantry.

I didn't intend for this to be a blog entry but Chris insisted it was blog worthy, so I only have the after photos (scroll down) & the recipe for you this time.

Ingredients:

• 1 can of beans (I used chickpeas)
• 2 cloves garlic, chopped
• 1 shallot (or small onion), chopped
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 cup water
• salt & pepper
• eggs - cooked the way you like's - we like ours fried
• toasted bread
• 1/4 cup shredded cheese ( I used white cheddar)
• 1/4 cup fresh spinach (or any fresh greens you have)
• 1/4 cup salsa

Make it!

1. Heat olive oil in a medium skillet over medium heat.
2. Add shallot. Season with salt & pepper. Cook until shallot is soft.
3. Add garlic, beans, cumin, oregano & water.
4. Smash the beans with a spoon.
5. Cook mixture until all water is absorbed.
6. Remove from heat.
7. Layer opened-faced sandwiches as follows: toast, spinach, beans, eggs, shredded cheese, 1 tablespoon salsa.