Recipe courtesy of Sunny Anderson
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Huevos Rancheros
Total:
13 min
Prep:
10 min
Cook:
3 min
Yield:
2 servings
Level:
Easy
Total:
13 min
Prep:
10 min
Cook:
3 min
Yield:
2 servings
Level:
Easy

Ingredients

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

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