Huevos Rancheros

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by Amy Flanigan on April 3, 2012 · 9 comments

It’s spring break in my neck of the woods. Or as I like to call it “how to occupy my kids for seven straight days without going batty.” I’m armed with beads, stamps, glue, dot-to-dot, dirt, cookie dough, and several play dates. I can do this!

I also have a refrigerator full of eggs. But not entirely for hard-boiling and dying an array of pastels. Oh no. I have them because eggs are one of my go-tos when I lack time and/or energy and need something fast and simple for dinner.

Before you submerge all of yours in hot water, save a few and make these Huevos Rancheros – flavored beans, a crispy tortilla, and topped with a runny egg and salsa. GAAAAH. Heaven on a plate!

I could eat this every day for the rest of my life without complaint.

Huevos Rancheros
Makes 6
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients
• extra-virgin olive oil
• 1 (15 ounce) can black beans, drained and rinsed
• 2 cloves garlic
• 1 1/2 teaspoons chili powder
• 2 teaspoons ground cumin
• 3 teaspoons lime juice
• 6 corn tortillas
• 6 eggs
• 1/4 cup salsa
• 3 tablespoons sour cream
• chopped fresh parsley for garnish
• coarse salt and freshly ground pepper

Directions
In a food processor, add the beans, garlic, chili powder, cumin, lime juice, 2 teaspoons of oil, and a small pinch of salt and pepper. Process until you get a puree. Transfer to a small sauce pan and set it on low heat; stir the mixture until it’s heated through. Remove from heat.

Place a large skillet over medium heat, and add the tiniest bit of oil. Lightly toast each tortilla (two at a time if there’s room) until slightly browned and bubbly. Transfer to a plate.

In the same skillet over medium heat, add 2 teaspoons of oil (or more) and crack 2 eggs. Continue to fry the eggs until the whites are set but the yolks are still runny, about 2-3 minutes. Repeat with the remaining 4 eggs.

In the meantime, spread the bean mixture over each tortilla, top with 1 egg, followed by a dollop of salsa and sour cream. Sprinkle the parsley and some black pepper on top.

Serve immediately and devour!

(adapted from Bev Cooks)

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{ 8 comments… read them below or add one }

Stephanie April 11, 2012 at 8:03 am

Huevos is (are?) one of my all time favorite breakfast meals. Yours look quite delish. HOWEVER, I have one major gripe for you, my friend. You HAVE to have green chili sauce on your huevos. It’s a must. And if you think I’m nuts, come visit me and have REAL huevos at one of the many delicious restaurants in my neck of the woods. :)

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Amy April 11, 2012 at 8:17 am

HEE. I totally believe you!! Next time, I promise! And I bet this dish kicks ass where you are.

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Joanne April 3, 2012 at 5:00 pm

Sigh. No spring break for me this year. Which is sad because I was really looking forward to dot-to-dots. And cookie dough.

I’ll have to drown my sorrows in runny yolk covered refried beans. Love.

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pam April 3, 2012 at 3:41 pm

I’m enjoying my spring break!

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Stephie @ Eat Your Heart Out April 3, 2012 at 10:24 am

This sounds so good! Somehow I always forget about eggs for dinner. Pancakes are the go-to dinner around here, but I think that might need to change!

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Jenna April 3, 2012 at 8:33 am

Yum! Now that I own a food processor, I can make this baby like it ain’t no thang.

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the wicked noodle April 3, 2012 at 6:34 am

I’m with you – I could eat Huevos Rancheros every day. One of my favorite breakfast dinners!

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Bev Weidner April 3, 2012 at 5:44 am

So glad you made it! Now I’m starving and might die.

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