Huevos Rancheros

Caregory : Breakfast Recipes

This Mexican dish isn't usually the healthiest breakfast choice, but Sunny Anderson's version is fresh, light and still full of flavor.

Ingredient

    • 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 and 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
       

Direction

    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. 

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