Green Ranch Hand Eggs

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Rated 4 stars out of 5
  • Rate This Recipe
  • Read 54 Reviews
Total Time:
15 min
Prep
5 min
Cook
10 min
Yield:
4 servings, easily adjusted for 1 or some!
Level:
Easy
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Ingredients

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1/2 red onion, finely chopped
  • 1 (15-ounce) can black beans
  • 1 1/2 teaspoons ground chipotle, chili powder or cumin
  • 2 teaspoons hot sauce (recommended: Tabasco or Frank's Red Hot)
  • 4 large or extra large eggs
  • Salt and pepper
  • 1 (16-ounce) jar tomatillo salsa (salsa verde or green salsa), any brand
  • 1 1/2 cups shredded sharp Cheddar, available in 10 ounce sacks on dairy aisles
  • 4 small (6 to 8-inch) flour tortillas
  • Garnishes – choose from whatever you have on hand: chopped cilantro or parsley and finely chopped scallions, chives or red onions, sour cream or yogurt

Directions

Heat a skillet. Add extra-virgin olive oil and the onion. Cook until slightly softened. Add the black beans, chipotle and hot sauce. Cook until well heated through. Turn heat down to low and keep warm.

Heat a large nonstick skillet or griddle over medium low heat. When hot, drizzle pan with extra-virgin olive oil and add eggs. Cook eggs gently, 2 at a time, with 2 couple inches between each egg, to desired doneness, over easy to over hard. Season the eggs with salt and pepper on 1 or both sides.

Take the lid off of the salsa. Place container in the microwave and warm through, 45 seconds on high.

Spoon salsa over the eggs once you turn them. Place a large handful of shredded Cheddar on top of each salsa covered egg. Cover the pan loosely with a tin foil tent to melt cheese.

If you have a gas top stove, heat and blister the tortillas individually, holding them with tongs, over the open flame of a burner, 15 to 20 seconds on each side. Otherwise, warm tortillas according to package directions for the microwave oven.

To assemble, place a tortilla on a plate. Top with a generous serving-spoonful of warm black beans, top the beans with a fried egg, salsa and cheese. Finish off this killer, 24-hour belly-pleaser with a sprinkle of cilantro or parsley and chopped scallions, chives or red onion, sour cream or yogurt

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Newest Ratings and Reviews

Read all 54 reviews

  • on July 10, 2012

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    Fast, easy and really good! Have made this several times. When I need beans for any other Mexican meal, I always refer back to this recipe for seasoning. Use yogurt in place of sour cream and it's just as good.

    people found this review Helpful.
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  • on March 07, 2010

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    This is easy to make and you can really get creative with it. I was out of black beans so I used red kidney beans, and didn't have any salsa so I used some left over chipotle barbecue sauce from Guy Fieri's bacon-wrapped prawns recipe (also incredible!. Sour cream, fresh cilantro, and scallions topped it off. I gave each serving 2 eggs and 1 1/2 tortillas and it these turned out to be very generous portions. The beans are very filling. Easy to make and delicious.

    people found this review Helpful.
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  • on March 01, 2007

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    I loved this recipe! I made it for myself while my husband was gone, because it seemed really fast and easy, and I happened to have all the ingredients. I even made home-made salsa, and it still was super fast. I used corn tortillas instead of flour. It was so so good! I highly recommend this recipe. I cant wait to make it for the rest of my family.

    people found this review Helpful.
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