Instructions.

• 1 MAKING THE SALSA: In a food processor or blender, add tomatoes, onions, jalapeño, cumin, and garlic. Pulse a few times until ingredients are cut into small pieces (be careful not to over blend as it will turn the mix into a paste).
• 2 Transfer mix into a bowl, stir in Blake Hill Chipotle & Maple Spicy Chili Jam, and set aside.
• 3 In a small saucepan, add 2 Tbsp olive oil, minced garlic, and stir occasionally on medium heat. Then add black beans and ¼ cup water. Reduce to a low heat and simmer for 10-15 minutes, then set aside.
• 4 Place a sauté or frying pan over high heat, add 1 Tbsp olive oil, and cook the tortillas – one at a time – until slightly golden.
• 5 Using the same pan, add 1 tsp of olive oil or butter, crack in a fresh egg, and cook over medium-low heat until egg white is fully opaque and yolk is golden for a sunny-side-up finish.
• 6 To assemble: place the tortillas on a plate and top with black beans. Add 2 spoonfuls of salsa and sliced avocado. Crumble your choice of feta or cotija cheese on top and then add the sunny-side egg.
• 7 Drizzle Chipotle & Maple Spicy Chili Jam over Huevos Rancheros and sprinkle with cilantro.
• 8 Serve immediately and Enjoy!