By Dane Feldman
Photo by Dane Feldman.
Tomorrow is Cinco de Mayo, which means it’s only fitting that today’s Sunday Brunch be all about huevos rancheros. Huevos rancheros is one of my favorite egg dishes, but instead of serving it up traditionally, I used habanero tomatillo salsa, skipped the beans, and added mango and avocado.
What you’ll need:
1 corn or whole wheat flour tortilla
1/8 cup red and yellow peppers, chopped
1/4 cup large Spanish onion, chopped
1/2 tsp garlic, chopped
2 tbsp habanero tomatillo salsa
1/4 avocado, cubed
1/8 cup mango, cubed
1/8 cup feta cheese
Preheat oven to 300 and put the tortilla in to keep warm.
Heat some olive oil in a small skillet and add in the garlic and onion. Stir and cook until the onions are translucent before adding in the salsa and peppers. Cook on low heat for about 15 minutes.
In a separate skillet, fry the egg sunny side up in olive oil.
Plate the tortilla and top with the egg. Sprinkle some cayenne pepper on the egg and then pour the onion, peppers, and salsa over the egg and tortilla. Top with the mango, avocado, and cheese before serving.