black bean chipotle heuvos rancheros + sunny side fried eggs & crispy potatoes


We are back! Ok that sounded kind of weird because Paul is not even on this blog, what I meant to say is we are back from Europe and I am back here blogging. We had an amazing three weeks travelling throughout Europe; Amsterdam, Prague, Budapest and Vienna were the spots we made it too and we definitely had our favourites. I plan to write a blog post on our travels and share some pictures with you all in due time. I might actually break them up into four segments, one for each city because really they each deserve their own plus I took so many pictures (too many pictures) that one blog on all three would be a little photo overload I think.

But really I am back today because I spent the entire Easter weekend in the kitchen creating and cooking up some really delicious meals. It was one thing I missed the most (well besides our fur babies, they were the topped missed) while travelling was being in the kitchen. It is a place where I feel most grounded and in rhythm. It is just my spot, my jive, I truly enjoy crafting new recipes, and styling new photos it brings me a lot of peace. Plus it is something that I finally feel like I am kinda good at and when you find something you enjoy so much and can be proud of that missing factor is high when you are unable to do it consistently. But trust me I am not complaining, I will take another 3 weeks around Europe any day it just feels really good to be home again.


I feel like going away in short bouts like that makes you really appreciate everything you have at home. A lot of times when you live in something every day it is so easily taken for granted, your love for it can somewhat diminish and your need to “get away” is heightened. I am not sure what it what this trip, maybe the addition of Solomon (our pup) but three weeks seemed like a really long time to be away. Don’t get me wrong I can guarantee you I will be yearning for another trip in the not so distant future but for now I am more than content to be nesting around home, falling back in love with everything that I am surrounded by and cuddling our munchkins.

This is a recipe I have made for years; it is one of my most favourite breakfasts/brunches or even dinners (I do love a good breakfast for dinner kind of night). It is so flavourful, filled with fresh herbs, fragrant spices and a homemade chipotle paste that only has two ingredients and will have you putting it on everything I can guarantee it. I make the paste and keep it in the freezer and throw it in homemade chilies, stews, soups, I season potatoes and veggies with it and I put it in this here version of my heuvos rancheros.

Topped with some sunny side fried eggs, cilantro and lots of it, a squeeze of lime and a side of crispy potatoes, not completely authentic but I have no doubt it will satisfy that Mexican craving of yours. Don’t get overwhelmed by all of the ingredients trust me this dish is really easy to make and you will probably have almost every single thing in your fridge or pantry already.


black bean chipotle heuvos rancheros + sunny side fried eggs & crispy potatoes

chipotle paste

1 can of chipotles

1 can of green chilies

heuvos rancheros

1 can of black beans

1 shallot

3 cloves of garlic

½ green pepper

½ red pepper

½ small zucchini

2 large potatoes (you can use any kind here)

1 cup of red cabbage

1 cup of baby tomatoes

1 ½ cup of strained tomatoes

1 cup of water

1 large handful of cilantro (chopped)

the juice of one lime

3 tbsp of balsamic vinegar

1 ½ tbsp of honey

1 ½ tbsp of chili powder

1 tbsp fresh thyme

1 tbsp fresh oregano

1 tbsp of chipotle puree (recipe above)

1 tsp of cumin

½ tsp pepper

½ tsp salt

¼ tsp red pepper flakes

2-4 eggs




Goat Cheese


To make the chipotle puree, empty the can of chipotles and can of green chilies in a food processor and blend until smooth, set aside. This will make a big batch, I keep mine in the freezer and use spoonful’s of it when needed. 

Preheat the oven to 450 degrees and place an oven safe pan in for about 15 minutes. Chop the potatoes into bite size pieces, coat in olive oil and season with salt and pepper. Place them in the preheated pan and roast for 20 minutes, then toss and roast for another 20-25 minutes until they are crispy brown. I sometimes put them under the broil for 5-8 minutes to get them extra crispy.

While the potatoes are roasting you can make the chipotle black bean mixture.

Mince the garlic and onion, chop the peppers, zucchini, and cabbage and slice the baby tomatoes in half or quarters. In a large pan over medium heat, add a swig of olive oil and sauté the garlic and onion browning them just a little, then add in the peppers and sauté for 8-10 minutes until they are tender yet still have a crunch.  

Once the peppers are done make a little hole in the middle of the pan and add in the chili powder, cumin, red pepper flakes, salt and pepper. Let those toast for about 2 minutes. Then mix them in with the peppers, add in the black beans, strained tomatoes, water and bring to a slight simmer. Then add in the balsamic vinegar, chipotle puree, honey, fresh thyme, oregano, cilantro, cabbage and zucchini and let this all simmer for 25-30 minutes.

About 5 minutes before you want to serve fry up your eggs. In a pan over medium to high heat add a splash of olive oil and a dollop of butter (this is my non-stick trick and it works like a charm). Crack in your eggs and cover with a lid for 2 minutes or until they are cooked the way you like.

To serve, put down a layer of the crispy potatoes, then top with the chipotle black beans, one or two eggs, some more cilantro, a crumble of goat cheese, a squeeze of lime and a side of avocado and enjoy!