Huevos Rancheros
Prep Time Minutes 10
Cook Time 10 Minutes
Passive Time
Servings People
| Prep Time Minutes 10 | Cook Time 10 Minutes | Passive Time | Servings People |
If you’re like me and prefer a savory breakfast for dinner instead of a sweet one, this is an easy and flavorful breakfast for dinner. This recipe for huevos rancheros has a base of beans and is topped with a homemade salsa, fried egg, feta and cilantro, but feel free to play around with this and use your favorite vegetables and condiments. You can add sour cream, guacamole or anything else you have on hand. (Adapted from Sunny Anderson)
Ingredients
- 2 Tomatoes
- 1 Onion small
- 1 Jalapeno pepper seeded and chopped
- 2 Cloves Garlic chopped and divided in two
- 1/2 tsp Hot sauce
- 1 tsp Cumin
- salt and pepper to tatse
- 2 TBS Extra virgin olive oil plus 2 tsp
- 1 15 ounce Can Black beans drained and rinsed
- 4-6 Eggs
- 4-6 6 inch Corn tortillas warmed
- 1/2 Cup Feta cheese crumbled
- 1/4 cup Chopped fresh cilantro**
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Ingredients
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- To prepare the salsa: Grate the tomatoes and onion on a box grater into a glass bowl. It is best to use the large holes for the tomatoes and the small holes for the onion. Add the jalapeno, half of the chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. (You can also use your favorite store bought salsa, but this homemade salsa is wonderful fresh.)
- Add the beans to the same (now empty) pan along with the remaining garlic, 1/2 cup warm water and a pinch of salt.
- Cook over low heat until warmed through, smashing slightly with a fork.
- Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.
- Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.