huevos rancheros: the breakfast christening of corcovado

Oh, to cook again.

In a kitchen where the knives are sharp, the produce fresh, and the greatest fear is the attack of ants.

I decided that the first breakfast I would cristen our new living quarters with should be one that pays homage to the surrounding culture. Eggs on wraps with fresh salsa is a simple dish and one that can be prepared with local spices, and complimented with fresh local produce and baked goods.

With the day before filled with travelling, having our feet massacred by rocks moving in the swell, and a deep exhausting sleep, a hearty and nutritious morning meal was not only desired, but a necessity.

Complimented by a cup of fresh Costa Rican coffee and a fruit plate, I savored feeling like I was actualy living somewhere again, instead of the transient being that I’ve felt like for over a month. Accentuated by being able to mince garlic, nibble on fresh cilantro, and dribble fresh mango out of my mouth.

1 small can black beans, drained

1/2 cup stock

1 tsp. oregano

1/2 tsp. salt, or to taste

1 tsp. fresh ground black pepper

2 small corn tacos

2 eggs

Olive oil

1/4 cup salsa verde

1/4 cup cilantro

1 cup salsa fresca (see my old recipe for it *here*)

1. Combine the beans, stock, oregano, salt and pepper in a small saucepan. Place it on the stove and heat it for several minutes or until the stock is reduced and the mixture is fragrant.

2. Oil one side of each taco. Heat a frying pan or griddle and place them, oiled side down on it. Set the eggs on top and cook them for several minutes on medium-low, to ensure the egg cooks without the taco burning.

3. Remove the eggs and place them on the plate. Pour the hot beans over top, followed by the salsa fresca, salsa verde, and a sprinkle of cilantro.