Huevos Rancheros
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed with press
  • 1 tablespoon chipotle sauce or other hot sauce, plusadditional for serving
  • 1 teaspoon ground cumin
  • 1 can (28-ounce) tomatoes in juice, drained and chopped
  • 1 can (15- to 19-ounce) black beans, rinsed and drained
  • 1/4 cup (loosely packed) fresh cilantro leaves, chopped
  • 1/4 teaspoon salt
  • 1 tablespoon margarine or butter
  • 4 large eggs
  • 4 (6-inch) corn tortillas, warmed
  • 1 avocado (optional), sliced

Directions

In 4-quart saucepan, heat oil on medium until hot. Add onion and garlic, and cook 8 minutes or until beginning to brown. Stir in chipotle sauce and cumin; cook 30 seconds, stirring. Add tomatoes; cover and cook 3 minutes to blend flavors, stirring occasionally. Stir in beans, half of cilantro, and 1/4 teaspoon salt; heat through, about 3 minutes, stirring occasionally.

Meanwhile, in 12-inch nonstick skillet, melt margarine on medium. Crack eggs, 1 at a time, and drop into skillet. Cover skillet and cook eggs 4 to 5 minutes or until whites are set and yolks thicken.

Place tortillas on 4 dinner plates; top each with some tomato mixture and 1 egg. Sprinkle with remaining cilantro. Serve with avocado and additional hot sauce if you like.

IDEAS YOU'LL LOVE

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV