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Huevos Rancheros
My husband and I had huevos rancheros while visiting Cuernavaca, Mexico, and he loved the meal so much he asked me to cook it for him when got home. My version is suited to my family's preference for sunny side up eggs, but poached or scrambled eggs would be just as tasty. —Cheryl Woodson, Liberty, Missouri
Ingredients
- 5 tomatillos, husked and halved
- 2 tablespoons coarsely chopped onion
- 1 to 2 serrano peppers, halved
- 3 garlic cloves, peeled
- 1 teaspoon chicken bouillon granules
- 1 can (15 ounces) Southwest or seasoned recipe black beans, undrained
- 8 large eggs
- 1 cup shredded Manchego cheese
- 8 tostada shells, warmed
- 1/2 cup sour cream
- Optional: Chopped tomato, sliced avocado and minced fresh cilantro
Directions
- 1. Place the tomatillos, onion, pepper, garlic and bouillon in a food processor. Cover and process until finely chopped; set aside. In a small saucepan, mash beans. Cook on low until heated through, stirring occasionally.
- 2. Meanwhile, break eggs in batches into a large skillet coated with cooking spray. Cover and cook over low heat for 5-7 minutes or until eggs are set. Sprinkle with cheese.
- 3. To serve, spread beans over tostada shells; top with eggs, tomatillo sauce and sour cream. Garnish with tomato, avocado and cilantro if desired.
Nutrition Facts
1 serving: 272 calories, 15g fat (7g saturated fat), 236mg cholesterol, 429mg sodium, 18g carbohydrate (2g sugars, 4g fiber), 14g protein.
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