Huevos Rancheros



Ingredients:

  • 1 onion
  • 1 bell pepper
  • 2 tomatoes, or half of a 28 oz can of diced tomatoes
  • 2 cloves of garlic
  • 1 jalapeno pepper
  • 1 14 oz can black beans
  • 1 avocado
  • 1 lime
  • 1 tbsp chipotle peppers in adobo
  • 4 eggs
  • Salt and pepper to taste
  • Cilantro for garnish
  • Cooking oil for frying
Instructions:
  1. Dice 1 onion, 1 bell pepper, 1 jalapeno, and 2 cloves garlic. Drain and rinse 1 can black beans. Chop cilantro for garnish. Cut 1 avocado into slices and 1 lime into quarters
  2. Add a drizzle of cooking oil to a large skillet and bring to med-high heat
  3. Fry diced onion and bell pepper until onion becomes semitranslucent, about 5 min
  4. Add diced garlic and jalapeno and fry until fragrant, about 1 min
  5. Stir in 14 oz diced tomato and1 tbsp chilies in adobo sauce
  6. Add 1/2 cup water or juice from canned tomatoes. Season with salt and pepper to taste and let simmer for 5 min
  7. Stir in black beans
  8. Make 4 indentations in the salsa and crack and egg into each
  9. Cover and cook for 5 min
  10. Garnish with cilantro, avocado slices, and lime wedges
Yield: Enough for 2 adults with leftover salsa

Source: The Diabetes Code Cookbook by Jason Fung and Alison Maclean

Description:

After my diabetes diagnosis, I got two cookbooks. One was The Mediterranean Table, which I've used for four recipes (five now, but I haven't posted the fifth). The other was this one, The Diabetes Code, which I've only used for one recipe (quickles) up until now. I've also tried making the cauliflower crust twice but in each case I messed it up through no fault of the book.

One thing I noticed is that Jason Fung is advertised on the front much more prominently than the second author, Alison Maclean. This is likely because the former wrote two other popular books on health and is therefore the more prominent name. My issue is that, in this case, all Fung did was write an introduction while Maclean did all the recipes, which is the vast majority of the content.

That was just a side note. For this dish, I got to do a few things for the first time. I've never used chilies in adobo sauce before, though it seems a fairly common grocery item, and, believe it or not, this was my first time slicing an avocado. I'm a failure as a milennial.

Final product was pretty spicy. I thought maybe because the book is catered to people who have impulse issues with eating, that maybe it was to slow them down. But going over it again, I see that I was only supposed to add 1 tablespoon of chilies in adobo, and I used the whole can.

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