HUEVOS RANCHEROS WITH SMOKY PUMPKIN SAUCE

Truth be told, I’d never had huevos rancheros until I worked on this recipe. In the United States, it appears to be quite popular, but in Canada? Not so much (at least, it wasn’t in the small, Canadian countryside town I grew up in). Huevos rancheros seemed fussy and complicated, which is certainly not something I’d consider making bleary-eyed first thing in the morning; I actually prefer this for lunch or dinner, but this recipe appears in the breakfast chapter for nomenclature’s sake. Pumpkin purée is a non-traditional addition, but adds body and a delicate sweetness to the sauce without an overarching squash taste. I’m confounded by how simple this is to make. It’s ready in about 30 minutes, too.

Serves 4

4 (6-inch) corn tortillas

1 (19-ounce) can black beans or 2 cups cooked black beans, drained and rinsed if using canned

2 avocados, halved, pitted, peeled, and thinly sliced

4 eggs

refined avocado oil or extra-virgin olive oil, for frying eggs

1 jalapeño, thinly sliced

1 lime, quartered

For the Smoky Pumpkin Sauce

1 cup pumpkin purée

¼ cup tomato paste

1 tablespoon apple cider vinegar

1 tablespoon refined avocado oil or extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon granulated dried garlic or 1 clove fresh garlic, minced

½ teaspoon salt

¼ teaspoon chili flakes

Preheat oven to 400ºF. To make the tortilla “bowls,” gently press tortillas into an ovenproof bowl or wide ramekin; place a smaller ovenproof bowl or smaller ramekin in the center to help it hold its shape. (You can also crisp them flat on a baking sheet if you don’t want to mold them into a bowl shape.) Bake for 12 to 15 minutes, until edges brown and tortilla holds its shape. Using oven mitts or a dry kitchen towel, remove bowls or ramekins and place tortilla “bowls” in serving bowls or on serving plates. Set aside.

For the sauce, combine all sauce ingredients in a medium saucepan and warm over medium heat, stirring often, until garlic is cooked through and sauce is hot.

Warm beans in a medium saucepan or very briefly in the microwave, and fry eggs to desired cook.

To assemble, fill each tortilla “bowl” with warmed black beans, a fan of avocado, dollop of sauce, and top with a fried egg. Garnish with jalapeño and lime wedges. Serve immediately.