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.
Prep time: 10 minutes
Cook time: 20 minutes
• 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
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)