- Salsa puree
2-3 tbsp olive oil
1 onion, peeled and diced
2 green bell peppers, roasted, peeled and diced
1 red bell pepper, roasted, peeled and diced
2 yellow peppers, roasted, peeled and diced
4 ripe tomatoes, diced
2 limes, juiced
Salt and pepper, to taste
1 tsp cumin
2-3 tbsp chilli powder
1 tsp ground red pepper
1 bunch fresh cilantro, chopped and half reserved for garnish …
1-2 tbsp butter
6 flour tortillas
1 can refried beans
1 can black beans
8 eggs
8-10 oz cooked flank steak , sliced thin
1 can sliced black olives, optional
1 cup sour cream
3-4 cups shredded taco or Mexican-style cheese
1/2 cup sliced jalapenos, optional
1/2 cup guacamole
Instructions:
1. In a medium bowl, toss together olive oil and onions, peppers and tomatoes, lime juice and seasonings and half the cilantro. Puree a portion of the freshly tossed salsa and set aside.
2. In a large skillet, add butter. When melted, quickly cook each tortilla until soft. Wrap tortillas in paper towels and keep warm.
3. Heat refried beans in a microwave-safe bowl. Repeat the same with the black beans.
4. Huevos: poach eggs to your preference or traditionally over easy and set aside.
5. Reheat flank steak strips by giving a quick flip in skillet.
6. To assemble huevos, place a tortilla on a plate. Spread a thin layer of refried beans and black beans on the tortilla. If using meat, place thin pieces of flank steak on top of the black beans. Add a layer of the fresh salsa and carefully top with eggs. Garnish with olives, sour cream, guacamole, pureed salsa shredded cheese and jalapenos. Sprinkle with the reserved fresh cilantro and serve.
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