Monday, December 13, 2010

Skillet-Poached Huevos Rancheros


Skillet-Poached Huevos Rancheros || Real Simple

1 - 16-ounce jar salsa (2 cups)1 - 15.5-ounce can black beans, rinsed
4 large eggs
kosher salt and black pepper
2 scallions, sliced
1/4 cup chopped fresh cilantro
4 small flour tortillas, warmed
1/2 cup sour cream


1. In a large skillet, combine the salsa and beans and bring to a simmer.
2. Make 4 wells in the bean mixture. Crack each egg into a small bowl and slide it gently into a well. Season with ½ teaspoon salt and ¼ teaspoon pepper.
3. Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks.
4. Sprinkle with the scallions and cilantro. Divide among plates and serve with the tortillas and sour cream.


Marketing Mommy said...

Totally going to make this. What's your favorite salsa?

Angela said...

It's Trader Joe's, fresh mild (my kids are not spice eaters). There is a chunky version, and smoother version. I'm a smooth salsa girl.