Poached Huevos Rancheros
- Ready In:
- 30mins
- Ingredients:
- 15
- 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
- Bring water and vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs.
- 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.
- 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.
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RECIPE SUBMITTED BY
I live in a booming town on the West Coast, close to a mountain range and the beach. My favorite cookbook is my mother's old Betty Crocker cookbook, because I have such fond memories of baking with her when I was younger.
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<b>Chef of the Day: Sept 5th, 2008</b>