This recipe appears in:One-Pot Wonders: Huevos Rancheros
Note: For added creaminess, try topping the dish with crumbled feta or cotija cheese.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- 2 tablespoons olive oil
- 1 red onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 medium clove garlic, minced (about 1 teaspoon)
- 1 jalapeno, deseeded and roughly chopped (about 1 tablespoon)
- Pinch of dried cumin
- 1 (28-oz) can whole peeled tomatoes
- 1 (15-oz) cans black beans, drained and rinsed
- 4 eggs
- Corn tortillas, toasted or warmed
- ½ cup freshly chopped cilantro
- 1 hass avocado, sliced
- 1 lime, sliced
Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the onions and a pinch of salt and cook until softened, about 2 minutes. Add the garlic, jalapenos and cumin and cook until fragrant and softened, about 30 seconds more.
Add the tomatoes and allow to cook until they soften, then break them apart with a wooden spoon or potato masher. Adjust the heat to maintain a vigorous boil, seasoning to taste, and cook until thickened, 8 to 10 minutes. Lower the heat, stir in the beans and then make wells in the sauce and add the eggs into them. Cover and cook until the whites have set, about 5 minutes. Divide the tortillas among 4 plates and carefully ladle the eggs along with the bean and tomato mixture. Top with cilantro and served with limes and avocado slices.