Peruvian Style Huevos Rancheros

Ingredients

• 4 pieces Corn tortillas
• 4 pieces Large eggs
• 1 medium Red onion, thinly sliced
• 2 tablespoons Aji Amarillo paste
• 1 cup Canned black beans, drained
• 2 pieces Roma tomatoes, diced
• 2 cloves Garlic, minced
• 0.25 cup Fresh cilantro, chopped
• 0.5 cup Queso Fresco, crumbled
• 3 tablespoons Vegetable oil
• 1 teaspoon Red wine vinegar
• 1 pinch Salt and black pepper(optional)

Instructions

1. 1

   Heat one tablespoon of oil in a skillet and lightly fry the corn tortillas until soft but slightly golden; set aside on a warm plate.

2. 2

   In the same skillet, add another tablespoon of oil and sauté the red onions over medium-high heat until they begin to soften.

3. 3

   Stir in the minced garlic and Aji Amarillo paste, cooking for 2 minutes until the paste is fragrant and the onions are well coated.

4. 4

   Add the diced tomatoes and a splash of red wine vinegar to the onion mixture, simmering for 5 minutes to create a chunky Peruvian sauce.

5. 5

   In a separate small pot, warm the black beans with a pinch of salt and mash them slightly for a creamier texture.

6. 6

   In a non-stick pan, fry the eggs sunny-side up or over-easy according to your preference.

7. 7

   Assemble by spreading a layer of beans on each tortilla, followed by a fried egg, and then a generous spoonful of the Aji Amarillo onion sauce.

8. 8

   Garnish with crumbled queso fresco and fresh cilantro before serving immediately.