There’s nothing like brunch. Except when you combine brunch and tacos. This huevos rancheros retains the classic staples but is elevated with quick pickled red onion and jalapenos, chipotle aioli, and homemade salsa. Finished with egg whites, chicken sausage, and seasoned black beans, it’s perfect for this weekend (or any morning for that matter). For brunch we love pairing it with our amazing blood orange margaritas (just in time for citrus season).
Keep reading for the full recipe after the jump!
Chicken sausage (removed from casings)
Raw white cheddar
Chipotle aioli (get recipe here)
Homemade salsa (get recipe here)
1/2 red onion
3 T white vinegar
Black beans, seasoned with cumin, paprika, salt, and pepper
In a mason jar place jalapenos and red onions in vinegar (we used rice vinegar as it’s what was on hand, but white vinegar works great as well). Place to the side for quick pickling while cooking the rest of the dish. In a blender, make our favorite 5 ingredient salsa. Then in a mini food processor blend chipotle aioli. Place both to the side (stores in sealed container for up to two weeks in the fridge.)
Cook sausage and place to side. Cook eggs to desired. For this dish, we love cooking a fried egg with slightly runny yolk or simply scrambled egg whites (as pictured). Warm tortillas in a skillet. To serve: Place black beans, eggs, and chicken sausage within a tortilla. Top with salsa, aioli, grated cheddar cheese, cilantro, and the juice of a lime wedge. Cheers and happy weekend everyone!