Huevos Rancheros
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
37
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 small
Tomatoes1 small
Onion2 cloves
Garlic (; 1 chopped, 1 smashed)1 tsp
Hot Sauce1 tsp
Ground Cumin2 tbsp
Extra-Virgin Olive Oil4 large
Egg1 cup
Crumbled Feta Cheese1 cup
Cilantro (chopped fresh)Directions:
1
Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl
2
Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste
3
Heat a medium skillet over low heat and add 2 teaspoons olive oil
4
Fry the salsa in the oil until it thickens slightly, 3 minutes
5
Remove to a bowl and set aside
6
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
7
Meanwhile, heat the remaining 2 tablespoons oil in another skillet
8
Fry the eggs sunny-side up; season with pepper
9
Place 1 warm tortilla on each plate
10
Divide the beans among them, then top with a fried egg, some salsa and cheese
11
Sprinkle with cilantro and serve with the remaining salsa
12
Per serving: Calories 360; Fat 19 g (Sat
13
6 g; Mono
14
5 g; Poly
15
2 g); Cholesterol 228 mg; Sodium 430 mg; Carbohydrate 33 g; Fiber 7 g; Protein 16 g Photograph by Con Poulos