Huevos Rancheros

Ingredients

• 2 small tomatoes
• 1 small onion
• 1 medium jalapeno pepper, chopped
• 2 cloves garlic; 1 chopped, 1 smashed
• 1/2 teaspoon hot sauce
• 1 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 15.5-ounce can black beans, drained and rinsed
• 4 large eggs
• 4 6-inch corn tortillas, warmed
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro

Directions

Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside.

Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork.

Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.

Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.

Per serving: Calories 360; Fat 19 g (Sat. 6 g; Mono. 9.5 g; Poly. 2 g); Cholesterol 228 mg; Sodium 430 mg; Carbohydrate 33 g; Fiber 7 g; Protein 16 g

Photograph by Con Poulos