Cuban Ranchero

Ingredients:

• 4 eggs
• 4 corn tortillas
• 1/2 tbsp. grated cheddar cheese
• Butter for frying
• Canned or homemade black beans
• Creole sauce (see recipe below)
• 1 avocado for serving

Creole sauce:

• 1 can (800 g) of tomato sauce
• 5 chopped cloves of garlic
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 1/2 chopped onion
• 1/4 cup olive oil
• 1 teaspoon chopped fresh oregano leaves
• 1/2 tsp ground cumin
• 800 ml of water
• Salt and ground black pepper

Preparation:

1. In a large skillet, cook the eggs sunny-side up, making sure to fry them on one or both sides. When the eggs are done, divide the tortillas between 2 plates and sprinkle with cheese. Microwave until the cheese is melted. Top each tortilla with beans, an egg, and Creole sauce. Garnish with avocado.
2. Creole Tomato Sauce: Sauté the garlic, pepper, and onion in olive oil until translucent. Add the remaining ingredients and simmer for about 1/2 hour, or until the flavors meld to your liking. You'll make more sauce, so you can use it in other recipes. It only gets better with time.