Huevos Rancheros (Sunny Anderson) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 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 |
Directions:
1. 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.
2. 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.
3. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.
4. 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.
5. 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
6. Photograph by Con Poulos
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