Far Eastern Huevos Rancheros

December 5th, 2018

I planned to read a chapter and add a photo. I read through the whole thing, again. Breakfast of almond butter and a small piece of dark chocolate was no longer sustaining me. Suddenly I was famished, as I shook an empty cup of cold brew coffee. I rushed to the kitchen and slapped a pan on the burner. Cranked it up to ten. Dropped a scoop of coconut butter in. Chopped up a fresh clove of garlic. Savored a thin slice of Camembert cheese for calories to work.

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Tossed the garlic in with thick layers of sliced red onion. The aromas began to melt. “What else can I add?” I checked the fridge again. I sliced three cherry tomatoes in half, my last. Also, that jalapeno from the cabinet. I left the seeds in. I added another chunk of coconut butter, let it simmer, then dumped the entire can of black beans in.

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I failed to drain them enough, the mixture stewed in a black liquid. I found that Quinoa mix I’d been given for free, and sprinkled a bit in. Sure, some carbs, but fiber too. Let it all simmer for about five more minutes. Started the egg on an adjacent pan. Added the Kimchi and made the flip. I dumped the mixture into a bowl, and draped the egg overtop. Placed the avocado on the side, ran a chopstick through it, let it drip. Then, that taste. There’s still a bit left in the pan… seconds?

 Ingredients:

  • Coconut butter

  • Garlic

  • Red onion

  • Cherry tomatoes

  • Jalepeno

  • Quinoa

  • Kimchi

  • Egg

Food Facts:

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