Place the stewed beans and the chili-tomato sauce in separate saucepans and heat them till serving temperature.
Place a dry skillet over high heat. When the skillet is hot place the tortillas one by one, and heat them while turning them once, every 45 seconds.
In a sauté pan fry the eggs sunny side up, till the desired temperature.
Place a tortilla on each deep plate. Spoon 1 cup of the stewed beans on the tortilla, then place the eggs on top of the beans. Ladle the chili-tomato sauce over the eggs and sprinkle the dish with the shredded mozzarella cheese and habanero’s.
Slip the plate under a hot broiler or place them in a hot oven till the cheese starts melting and gets bubbly..
Sprinkle the dish with te chopped cilantro and serve immediately
Huevos Rancheros originate of course from Mexico, were they still are the preferred breakfast for the Mexican gauchos, working the cattle.
This breakfast dish is however strongly embraced by the Belizeans, and is in different versions served all over the Belizean eateries.
It is an excellent start for a day planned with heavy physical activities, like jungle hiking, canoeing of caving.
Lucy & Mick Fleming, Founders and Owners