There is something so fun about having breakfast for dinner. Not only is it an easy way to whip up a meal with things you probably already have on hand, but it is so nice to have something so familiar and yet out of the ordinary.
Lindsay Landis and Taylor Hackbarth (of Love and Olive Oil) have compiled a cookbook filled with breakfast treats with a spin, making them perfect for dinner. The cookbook, Breakfast for Dinner: Recipes for Fritatta Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More! is plain drool-worthy. The photos are fantastic and each recipe sounds better than the last! It has a little bit of everything in its pages, including main dishes, appetizers, and desserts. Each recipe has an inventive twist on a traditional breakfast dish, which made it so difficult to decide which recipe to try first! When I asked my boyfriend to help choose, he responded, “Mmm… can’t we just make every one of them?”
We were finally able to decide on the Huevos Rancheros Tacos because we are big taco fans (I have 7 listed on this blog as of this post) and I loved the idea of turning Huevos Rancheros into delicious dinner!
Ingredients:
Ranchero Sauce
- 1 tablespoon extra-virgin olive oil
- 1/2 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 large jalapeno, seeded and chopped
- 1 (15 ounce) can fire-roasted diced tomatoes
- 1/2 cup vegetable broth
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons chopped fresh oregano
- 1 chipotle pepper in adobo sauce, seeded and chopped, plus 1/2 tablespoon adobo sauce
- 1/4 teaspoon salt
- freshly ground pepper, to taste
For tacos
- 1 (15 ounce) can refried black beans
- 3 tablespoons vegetable oil, divided
- 8 corn tortillas
- 1/3 cup shredded cheddar cheese
- 8 large eggs
- 2 tablespoons chopped fresh cilantro or oregano
Note: this recipe is reproduced from the Breakfast for Dinner cookbok