Huevos Rancheros

Good Morning friends! Here is a wonderful recipe I just made this morning for breakfast. In preparation and cooking time, it only takes about 35 minutes! :) It's a great wake up meal, but it tastes wonderful for an afternoon lunch as well.
I would say that this recipe makes about 4 corn tortilla's - as it says on the ingredient listing- but they are really filling. :)! I ate two for lunch, but I think I really should have stopped at one.. or one and a half! :) So, enjoy this---- and eat up! This recipe is really awesome. 

Thanks to Sunny Anderson - Food Network Magazine

Ingredients:

2 small tomatoes

1 small onion

1 medium jalapeno pepper, chopped

2 cloves garlic; 1 chopped, 1 smashed  ((I just used garlic salt- but this is probably better!)

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   ((I just heated them by themselves on the stove- no pan or

---- anything- and also I doubled up on these because corn tortillas are small and rip easily. 

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


Recipe courtesy Sunny Anderson for Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/huevos-rancheros-

recipe.html?oc=linkback