Kolbassa gives a tasty twist to a popular brunch dish
(NC) Serve this delicious and nutritious recipe, created by Rose Reisman and courtesy of Piller’s Fine Foods:
Huevos Rancheros with Kolbassa
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
30 ml (2 Tbsp.) cilantro, chopped 30 ml (2 Tbsp.) medium or hot salsa
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