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EGGS HUEVOS RANCHEROS
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Huevos Rancheros Recipe courtesy Sunny Anderson for Food Network Magazine Rated: 5 stars out of 5Rate itRead users' reviews (13) Filed under: Vegetables, Black Bean, Vegetables, Jalapeno, Eggs, more RECIPE RATINGS & REVIEWS(13) Cook Time:15 minLevel: EasyYield: 4 servigs Recipe Tools: Print Recipe Get Card Save Recipe Ingredients | |
2 small | tomatoes |
1 small | onion |
1 medium | jalapeno pepper, chopped |
2 cloves | garlic, 1 chopped, 1 smashed |
1/2 teaspoon | hot sauce |
1 teaspoon | ground cumin |
Kosher salt | |
freshly ground pepper | |
2 tablespoons plus 2 teaspoons | extra-virgin olive oil |
1 15.5-ounce can | black beans, drained and rinsed |
4 large | eggs |
4 6-inch corn tortillas, warmed | |
1/2 cup | crumbled feta cheese |
1/4 cup | chopped fresh cilantro |
Directions
Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, 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.
Add the beans to the same pan along with the smashed 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.
Per serving: Calories 360; Fat 19 g (Sat. 6 g; Mono. 9.5 g; Poly. 2 g); Cholesterol 228 mg; Sodium 430 mg; Carbohydrate 33 g; Fiber 7 g; Protein 16 g
Photograph by Con Poulos
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