CHEF JEFF — ONE BYTE AT A TIME: Huevos Rancheros

Pierogies transform this traditional Southwestern breakfast into something new.

Huevos Rancheros

1 tablespoon olive oil

1 medium onion, diced

1½ teaspoons ground cumin

½ teaspoon salt

1 15-ounce can black beans, drained and rinsed

1 tablespoon lime juice

1 cup chunky salsa or pico de gallo, divided

1 16-ounce box Mrs. T’s potato and cheddar pierogies

1 tablespoon butter

4 large eggs

1 ripe avocado, seeded, peeled and sliced

Lime wedges, cilantro sprigs

Heat oil in skillet. Add onion; cook until just tender, stirring frequently. Stir in cumin and salt; cook 1 minute. Stir in beans, lime juice and ½ cup salsa. Saute pierogies as directed; keep warm. Melt butter in skillet. Break eggs into skillet; cook until whites set but yolks are still runny. Spoon ¼ cup bean mixture on plate; top with 3 sauteed pierogies. Top eggs with remaining salsa. Garnish with avocado slices, lime wedges and cilantro sprigs.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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