Huevos Racheros

2 Tbsp canola oil, divided (30 mL)

3 shallots, roughly chopped (3)

2 cloves of garlic, roughly chopped (2)

1 red pepper cut into 1/4 inch (1 cm) pieces (1)

1 large green chilli pepper with seeds, diced (1)

4 on-the-vine tomatoes cut into 24 pieces each (4)

1/2 cup water (125 mL)

1 Tbsp ground chipotle chilli pepper (15 mL)

1 tsp salt (5 mL)

1/4 tsp ground black pepper (1 mL)

1 cup black beans, drained and rinsed (250 mL)

8 oz Leftover Holiday Turkey (250g)

6 tortillas (6)

4 eggs (4)

3 Tbsp crumbled queso fresco (45 mL)

1/4 cup chopped cilantro (60 mL)

2 Tbsp sour cream (30 mL)
1. Place a medium-sized frying pan over high heat. When pan is hot, add 1 Tbsp (15 mL) canola oil.
2. Once oil is hot, add shallots and garlic and allow to sweat for 1 minute, stirring continuously.
3. Add red pepper and green chilli pepper to pan and cook for about 3-4 minutes.
4. Add tomatoes and water to pan. Season with salt, ground chipotle chilli pepper and ground black pepper.
5. Reduce to medium heat and cook down for about 10 minutes, stirring occasionally.
6. Stir in black beans and turkey. Reduce to low heat and simmer while you cook your eggs.
7. In another medium sized frying pan, lightly toast tortillas on both sides over medium-high heat.
8. After tortillas have been toasted, reduce pan to medium heat and add 1 Tbsp of canola oil (15 mL). Crack eggs into pan and fry sunny-side up, about 4 minutes.
Assembly:
1. Arrange tortillas on plate and place eggs directly in the middle.
2. Spoon cooked salsa around the eggs and over tortilla.
3. Top with crumbled queso fresco, fresh chopped cilantro and a drizzle of sour cream.
Notes:

This is a spicy dish! If you want to cool it down a bit try adding more sour cream and queso fresco or using only half of the green chili pepper!