By Anna Brones

Eggs on the trail are always a special treat. They’re fragile, yes, but well worth making the effort to package and pack along.

Why? You can fry an egg and put it on pretty much anything for a good meal. Brown rice? Throw an egg and some hot sauce on top. Bored with oatmeal? A fried egg will turn it into a savory rendition.

I am a fan of savory breakfasts, and one of my favorite uses of eggs is making a rendition of huevos rancheros. The traditional version is fried eggs atop warm tortillas, smothered in cooked salsa. This version includes black beans, which adds flavor as well as the extra energy that you’ll need for whatever adventuring comes later in the day. Feeling extra fancy? Add a little sliced avocado to it as well.

This recipe is much easier to make if you have a frying pan and a small pot with you. If you’re stuck with just a pot, consider scrambling the eggs into the bean mixture and then serving over tortillas. It will be just as tasty. Depending on the size of your frying pan, you’ll be able to do one or two eggs at a time, which means if you’re the cook, ensure that you’ve made yourself a cup of coffee to keep you going until it’s your turn to eat.

Black Bean Huevos Rancheros

Makes: About 3-4 hearty portions

 

2 tablespoons olive oil

1 small onion, finely chopped

2 garlic cloves, finely chopped

1 15-ounce can black beans, strained

1 teaspoon cumin powder

Corn tortillas

Eggs

Salsa

Fresh cilantro, chopped

Avocado (optional)

Place the olive oil, chopped onion and garlic in a pot over medium heat and sauté until the garlic has browned. Add the strained can of black beans and cumin powder and stir together. Cook until the beans are warm. Cover and let sit while you prepare the eggs.

In a frying pan, warm the tortillas. Wrap them in a tea towel to keep them warm while you prepare the eggs. If you don’t have a tea towel, you will just need to warm the tortillas individually in the pan before frying the egg that goes on them.

Fry an egg in the frying pan. Place the corn tortilla in a bowl or on a plate, top with the beans, fried egg, salsa and cilantro.

Originally Published July 19th, 2017.

Anna Brones is a writer, producer and artist. She is the author of several books including Hello, Bicycle and Fika: The Art of the Swedish Coffee Break. Find more of her work at annabrones.com or on Instagram @annabrones.