HUEVOS RANCHEROS

Posted by Roann Mathias

Choosing what to make for dinner is challenging. What are you in the mood for? How many different ways can you cook chicken? Didn’t we have that last week? These are the questions that come up when Sarah and I try to plan the weekly menus. She suggested eggs, and a dish that I haven’t had since college popped into my mind – huevos rancheros. 

I searched online for a recipe, but I could not find one that was anything like the dish I remember. So, we made these instead!

 

What caught my eye about this recipe was that it called for grated tomatoes. I have been cooking a long time, and I have never heard of grating tomatoes. I was skeptical, but I tried it and it worked! The tomato didn't fall apart like I expected, but went through the grater like any other food. The texture was just what you would expect in a sauce or salsa. Decrease the amount of jalapeño to adjust the spiciness of the salsa. 

If you are making this dish in a hurry, you can use minced garlic in a jar. The directions don’t specify how to warm up the tortillas. We used an electric skillet, but you could also use a pan on the stove. 

Huevos Rancheros

Makes 2 servings 

Ingredients:

2 small tomatoes

1 onion

1 medium jalapeño pepper, seeds removed, chopped

2 cloves garlic, minced

½ teaspoon hot sauce

1 teaspoon cumin

Salt and pepper to taste

3 tablespoons 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 (or cheese of your choice)

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 jalapeño, 1 clove minced 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 other clove of minced 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. 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. 

View the recipe online