Huevos Rancheros

• 1 tablespoon olive oil
• 1 cup chopped red onion
• 1 cup chopped green bell pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1 fresh jalapeno, minced
• 1 teaspoon minced garlic
• 1 cup chopped fresh tomatoes
• 1 cup vegetable broth
• 1 can Rosarita Zesty Salsa refried beans, warmed
• 1 tablespoon Earth Balance
• 4 – 8 large cage-free eggs (depending on how many you are feeding)
• 3/4 – 1 1/2 cups shredded cheese (depending on how many you are feeding)

To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Adjust the seasoning, to taste, and cover to keep warm.

Melt 1 tablespoon of Earth Balance in a large skillet over medium-high heat. Break 4 eggs and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover the pan to finish cooking, about 2 minutes.

Serve eggs over beans and smother with Ranchero Sauce.

Enjoy!