Huevos Rancheros with Kolbassa

A perfect brunch recipe.

Recipe Created by Rose Reisman

Serves 4


1 Piller's Kolbassa, finely diced
4 small flour tortillas
5 ml (1 tsp.) vegetable oil
175 ml (¾ cup) onion, diced
75 ml (⅓ cup) green bell pepper, diced
5 ml (1 tsp.) garlic, crushed
5 ml (1 tsp.) jalapeño peppers with seeds, minced
1 ml (¼ tsp.) cumin powder
60 m (¼ cup) canned black beans, drained and rinsed
75 ml (⅓ cup) medium or hot tomato salsa
125 ml (½ cup) Monterey Jack or old cheddar cheese, grated
4 eggs
30 ml (2 Tbs.) cilantro, chopped
30 ml (2 Tbs.) medium or hot salsa

Preheat oven to 425°F. In skillet, add diced Kolbassa and sauté for 2 minutes. Add oil and onions and sauté for 3 minutes. Add green peppers, garlic, jalapenos and cumin and sauté for 2 minutes. Add black beans. Place tortillas on baking sheet lined with foil. Divide sausage mixture over top along with cheese. Bake for 5 minutes. Meanwhile, in a large skillet, crack eggs gently and on a medium low heat cook eggs sunny side up for 5 minutes until yolks are done to your preference. Place eggs over tortillas and garnish with cilantro and salsa. Serve immediately. Prep time: 10 minutes Bake time: 10 minutes Make ahead: Cook vegetables up to a day in advance; cook remainder of dish just before serving. Nutritional Info per Serving 262 calories 9.8 g fat 3.8 g saturated fat 155 mg cholesterol 410 mg sodium 29 g carbohydrates 3 g fibre 14 g protein