This recipe is the reason I made salsa. Well, that and it was our Cinco de Mayo meal. Oh, and because I love mexican and something about this recipe was screaming my name.
I have never had huevos rancheros, much less given any thought to ever even trying it; however, after receiving a blog email shortly before May 5th, I was intrigued by this unique mexican dish. Typically eaten for breakfast or brunch, we choose to have this for dinner instead. It may seem like a fairly simple and unflavorful dish, but it is quite the contrary. The beans have a ton of flavor, the eggs are salted and perfectly runny, and homemade salsa is strongly recommended as store bought usually doesn't compare. Try it with the fresh salsa I posted last week and you are sure to enjoy it as much as we did.
This served the two of us.
1 15-ounce can black beans, drained and rinsed
Juice of half a lime
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
2-3 tablespoons chicken or vegetable broth (optional)
1 tablespoon butter
4 (6-inch) tortillas
2 large eggs
Shredded cheese, such as pepper jack, white cheddar, or monterey jack
In the bowl of a food processor, combine half of the black beans, lime juice, cumin, cayenne, and salt. Process until smooth. If necessary, add broth 1 tablespoon at a time to achieve an even consistency. Transfer the mixture to a small saucepan and mix in the remaining beans. Heat the mixture until warmed through.
In a large non-stick skillet, melt the butter over medium heat. Gently crack the eggs into the pan. Season with salt and pepper and let cook until the white is fully cooked through but the yolk is still soft. Meanwhile, heat the tortillas in the microwave until warm (about 30 seconds).
Place 2 tortillas somewhat overlapping on each plate. Spoon some of the bean mixture over the top and sprinkle with shredded cheese. Top with a cooked egg. Top with salsa, sour cream, avocado, and garnish with cilantro if desired.
Adapted from Annie's Eats.