About the Dish

  • Green Onion

    Green Onion

  • Jalapeño Pepper

    Jalapeño Pepper

  • Canned Tomatoes

    Canned Tomatoes

  • Spice Blend

    Spice Blend

  • Pinto Beans

    Pinto Beans

  • Lemon

    Lemon

  • Farm Eggs

    Farm Eggs

  • Flour Tortillas

    Flour Tortillas

  • Arugula

    Arugula

METHOD

1
MISE EN PLACE • Trim and thinly slice green onion, keeping whites and greens separate. • Slice one inch off the tip of the jalapeño and chop it finely (this amount will yield a medium-heat sauce; use more or less as desired, and reserve the rest for another use). • Halve and juice lemon. • Cut or tear leaves into bite-size pieces.
2
• Place a small saucepan over medium heat. Add 1 teaspoon olive oil. Add half of onion whites and jalapeño. Cook and stir until fragrant, about 30 seconds. • Add tomato, half of spice blend and 1/8 teaspoon black pepper. Stir and bring to a simmer. Reduce heat to low, cover partially and cook, stirring occasionally, 8 minutes. Taste and adjust seasoning as desired with kosher salt. Keep warm.
3
REFRIED BEANS: • Place a sauté pan over medium-high heat. Add 2 teaspoons olive oil. When hot, add remaining onion whites and remaining spice blend, stirring just until fragrant, about 20 seconds. • Stir in beans and 1/3 cup water. Reduce heat to medium-low. Use the back of a wooden spoon or spatula to mash beans; they should be a bit lumpy. • Cook until they're thickened, about 4 minutes. If you prefer beans thinner, add a bit more water, 1 tablespoon at a time.
4
In a bowl, whisk 2 teaspoons olive oil into lemon juice. Season to taste with kosher salt and black pepper.
5
• Carefully crack eggs into a mixing bowl, taking care not to break yolks. • Set a nonstick sauté pan over medium heat. Add /1 teaspoon olive oil. /When oil is warm, slide eggs into pan, and cover with a lid. • Cook 2-4 minutes, depending on how well you like your eggs cooked.
6
Place 1 tortilla on each plate. Top each with beans, 2 eggs and ranchero sauce. Garnish with green onion greens. Divide arugula between 2 salad plates, and drizzle each with lemon dressing. Enjoy!

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER