Saturday Supper: Easy Huevos Rancheros

I've never been to Mexico and I can't claim any expertise when it comes to Mexican cooking. All I know is that we had this for breakfast yesterday and we're kind of dying to have it again. Maybe for dinner today.

Easy Huevos Rancheros
 serves 4

for the beans
1 can black beans, drained & rinsed
1 t. canola oil
1 small onion, chopped
1 bell pepper, chopped
1 t. cumin
1/4 t. cayenne
1 T. jalapeno, minced
1 t. garlic, minced
1/2 c. chicken stock
3 T. cilantro, chopped
salt to taste

for the eggs
4 corn tortillas
4 eggs
4 oz. cheddar cheese, grated
chopped tomatoes
sour cream

cook the beans
1. In a medium saucepan combine oil, onion and garlic and sautee until onions are translucent

2. Add beans, pepper, cumin, cayenne, jalapeno and chicken stock, cook until warm throughout and liquid is reduced. Add cilantro and remove from heat

cook the eggs
1. while the beans are cooking and working with one serving at a time, place a tortilla in a sautee pan coated with non-stick spray. When it's just browned, flip the tortilla and sprinkle with 1/2 oz. of cheese

2. Crack one egg in the center of the cheese covered tortilla. When the egg is half-set and the edges are starting to cook, flip the egg and tortilla carefully with a spatula

3. Cook with the egg side down a few minutes and invert on a plate, sprinkle with another 1/2 oz. of cheese

4. Repeate with remaining eggs and serve with chopped tomatoes, warm bean mixture, guacamole and sour cream

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