Supper Huevos Rancheros

"The addition of black beans makes this a hearty dish for supper or anytime. This is nicely spiced, but not overly hot."
 
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Ready In:
12mins
Ingredients:
6
Serves:
3
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ingredients

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directions

  • In a 10 inch skillet, mix black beans, salsa and water.
  • Heat to boiling over high heat, stirring often.
  • Break eggs one at a time and slip gently into skillet on top of the bean mixture.
  • Reduce heat to medium-low; cover skillet and simmer 5 minutes or until egg whites are firm and yolks are cooked to desired firmness.
  • Sprinkle cheese on top of eggs and serve with warm flour tortillas.

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Reviews

  1. We absolutely love this dish! It's quick, easy and the ingredients are ones I always have on hand. Thanks for sharing.
     
  2. I made this for a hearty breakfast. The salsa I used (plus the Tabasco green pepper sauce) added a little too much heat, but it tasted delicious! I minced some cilantro and sprinkled it on the top. If I make it this spicy again, I'll want to add a dollop of sour cream. Otherwise, I'll chill it out and it'll be perfect! Very easy. Thanks!
     
  3. This turned out very deliciously! We've made Huevos Rancheros before but never tried boiling the beans/salsa before and then sliding on the egg...We love it this way (and with cayenne pepper for even more spice), thanks for posting!
     
  4. Great and easy recipe! Made these last night for dinner. Didn't follow the method of prep, we just fried our eggs and laid them on the top of tortillas with the bean mixture spread on them (we like our eggs fried hard). Great and easy idea, thanks for posting!
     
  5. Deliciosa! This is an easy meal that we can use when we go to the lake. We often pick up parishables on our way there that we can pair with pantry items. Our children love "breakfast for supper". Easy, quick and wonderful flavor combinations. Thanks!
     
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RECIPE SUBMITTED BY

“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
 
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