Poached Huevos Rancheros

From a wonderful website, www.whfoods.com Tips: You may want to lay the spoon with the egg on a towel briefly after removing egg from water. This allows the towel to absorb some of the poaching water, and it won't end up in your beans.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  free range eggs
• 1  teaspoon apple cider vinegar or 1  teaspoon  any other light vinegar
• 4  cups water
• 4  tablespoons chicken broth or 4  tablespoons vegetable broth
• 2 (16 ounce) cans black beans, drained
• 1  medium onion, minced
• 4  medium garlic cloves, chopped
• 2  teaspoons ground cumin
• 1 1⁄2 tablespoons red chili powder
• 2  tablespoons  chopped fresh cilantro
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  cup salsa (prepared)
• 2  cups  shredded romaine lettuce
• 1  large avocado, cubed

Directions

1. Bring water and vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs.
2. In a separate stainless steel skillet heat 1 tbs broth. Sauté onion in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, beans, red chili powder, cumin, and rest of broth while egg water is coming to a boil. Cook beans for about 10 minutes on medium low heat, stirring occasionally. Add cilantro, salt and pepper.
3. To poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk have filmed over. Remove with a slotted spoon, and place eggs over beans. Serve with salsa, shredded romaine lettuce and avocado.