Kol­bassa gives a tasty twist to a pop­u­lar brunch dish

Stanstead Journal - - CLASSIFIEDS -

(NC) Serve this de­li­cious and nu­tri­tious recipe, cre­ated by Rose Reisman and cour­tesy of Piller’s Fine Foods:

Huevos Rancheros with Kol­bassa

In­gre­di­ents

1 Piller’s Sim­ply Free Kol­bassa stick, finely diced 4 small flour tor­tillas 5 ml (1 tsp.) veg­etable oil 175 ml (¾ cup) onion, diced 75 ml (1/3cup) green bell pep­per, diced 5 ml (1 tsp.) gar­lic, crushed 5 ml (1 tsp.) jalapeño pep­pers with seeds, minced 1 ml (¼ tsp.) cumin pow­der 60 ml (¼ cup) canned black beans, drained and rinsed 75 ml (1/3cup) medium or hot tomato salsa 125 ml (½ cup) Mon­terey Jack or old ched­dar cheese, grated 4 eggs

Gar­nish

30 ml (2 Tbsp.) cilantro, chopped 30 ml (2 Tbsp.) medium or hot salsa

Di­rec­tions

Pre­heat oven to 425°F. In skillet, add diced Kol­bassa and sauté for 3 min­utes. Add oil and onions and sauté for 3 min­utes. Add green pep­pers, gar­lic, jalapenos and cumin and sauté for 2 min­utes. Add black beans. Place tor­tillas on bak­ing sheet lined with foil. Di­vide sausage mix­ture over top along with cheese. Bake for 5 min­utes. Mean­while, in a large skillet, crack eggs gen­tly and on a medium low heat cook eggs sunny side up for 5 min­utes un­til yolks are done to your pref­er­ence. Place eggs over tor­tillas and gar­nish with cilantro and salsa. Serve im­me­di­ately.

Serves 4. Prep time: 10 min­utes Bake time: 10 min­utes

Make ahead: Cook veg­eta­bles up to a day in ad­vance; cook re­main­der of dish just be­fore serv­ing. More in­for­ma­tion, in­clud­ing additional recipe ideas, is avail­able on­line at pillers.com. www.news­canada.com

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