To quote my son, this was "fantastic." (That's the six-year-old son of an English major if I ever saw one! He makes a girl so proud. Not to mention I think he's caught on to the fact that complimenting my cooking will get him anything he wants, including strawberry cupcakes Dad brought home from work.)
I cooked the eggs a bit long, but it didn't matter. The salsa was spicy and the cilantro and green onions added a nice kick, too. Zach and I ate this with a whole wheat tortilla flat on the plate and heaped with an egg and the black bean/salsa mixture. For the kids I made more of a breakfast burrito where I didn't include very much of the salsa and added a little cheese.
On the side I served home fries from The Happy Herbivore cookbook -- basically two white potatoes chopped into one-inch cubes, seasoned with salt, pepper, garlic powder, onion powder, plus a little cayenne and paprika. Roast them in a 400-degree oven till they're crispy (about 25 minutes, give or take).
This is a great "OMG, what am I going to fix for dinner tonight?" dinner. Just make sure you have a few pantry staples on hand, and you're golden.
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| Photo courtesy Real Simple magazine |
Skillet Poached Huevos Rancheros
Ingredients
- 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
Directions
- In a large skillet, combine the salsa and beans and bring to a simmer.
- 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.
- Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks.
- Sprinkle with the scallions and cilantro. Divide among plates and serve with the tortillas and sour cream.
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Workout of the Day
P90X2 PAP Upper
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