Huevos RancherosPrint This Page
For pico de gallo
3/4 cup chopped cherry or plum tomatoes
1/4″ slice of onion, minced
Juice of 1/2 a lime
Handful of cilantro, roughly chopped
Sea salt and freshly cracked pepper
2 cups Easy Black Bean Soup (utilize the beans and peppers and less of the liquid); if you make the soup a day before, it will have a fuller flavor and a denser quality after chilling overnight
1/4 cup queso fresco (or cheddar or other desired cheese), roughly grated
2 flour tortillas
1 1/2 tablespoons unsalted butter
Warm the black beans in a small pan on the stove.
Make the pico de gallo:
In a small bowl, combine the tomatoes, onion, lime, cilantro, salt and pepper. Stir to combine and set aside with grated cheese.
Make the eggs:
In a non-stick sauté pan, warm the tortillas one at a time until lightly toasted (do not overcook).
Fold tortilla in half and place on each serving plate. Scoop half of the pico de gallo onto 1/4 of each plate.
In the same pan, melt half the butter over medium-low heat (I like to contain the melted butter to the far end of the pan where I plan to flip the eggs).
Crack two eggs into the pan. When whites are cooked through and yolks are still runny, flip the eggs to cook briefly on the other side, about one minute, until eggs are over-easy. Slide onto plate and repeat with two more eggs.
When eggs are completed, scoop some black beans onto each plate and garnish with cheese. Sprinkle with hot sauce, if desired.