While friends are busy scanning brunch menus for pancakes or French toast, my eye always gravitates to huevos rancheros. Its beauty is simplicity and textural balance: fried eggs, a moderately spicy tomato sauce with ancho and chipotle chiles, a rustic black bean and corn salsa, some cotija cheese, and creamy slices of avocado. This recipe is a little unusual compared to most—the tomato sauce is chunky, fresher, and minimally cooked. It yields a breakfast high in protein, low in fat and carbohydrates (omit the corn tortillas entirely and it’s even lower in carbs). So while my French toast–eating friends are nodding off in the afternoon, I’m all fired up to take Sunday afternoon by storm.
To make the black bean salsa: