My Huevos Rancheros

The best part about cooking at home is you get to alter dishes to include all your favorites while leaving out what you don't like. This recipe is a combination of two different sources, Todd's mom and the Better Homes and Gardens cookbook, and a couple ideas of my own.

I diced an onion and 1 1/2 links of smoked chorizo in the afternoon while the baby slept. When Todd got home (early last night, around 6:30!) he sauteed them in a big skillet. He also sprayed corn tortillas with cooking spray and toasted them on a baking sheet in a 350 degree oven (it took about 15 minutes, and I turned the heat up to 400 for the last five because they weren't toasting fast enough). I added cumin and ancho chile powder to the onions and chorizo, then half a 28-ounce can of diced tomatoes. Brought that up to a boil then dropped it to a simmer. Broke an egg into a custard cup, then slid it from the cup into the tomato mixture to poach, and then repeated with another egg. Covered for five minutes, then took the cover off for five more to boil off some of the moisture on low heat (the tortillas weren't done yet).

I also heated some fat-free "refried" black beans in the microwave. Spread that over the toasted tortillas, then spooned the egg and the tomato mixture on top. This was an incredibly hearty dish, but I've reached that stage in nursing where I'm ravenously hungry all the time. Todd has to eat fast to finish before I do or I start attacking his plate.