Our huevos rancheros. I fry two corn tortillas in hot clarified butter, but without crisping them up too much. Flip them, then crack two eggs on top and throw it in the oven (400 degrees) until the whites are solid and yolk still runny. Serve on top of a ladle full of Rancho Gordo pintos, top that with some red chili sauce, queso fresco, a dollop of sour cream (I prefer yogurt), and a peak of pico de gallo made from some beautiful local heirloom tomatoes. Really a wonderful not-too-heavy breakfast with spice and sweetness and texture and a nice composition of different temperatures.
I’ll post the bean and red sauce recipes later, but they’re both super easy to make.