Huevos Rancheros

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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Tagged as: beans, breakfast, eggs, Mexican, salsa, tortillas

{ 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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