Huevos Rancheros

Ingredients - Serves 2

• Lime wedges - For serving
• Avocado - 1, sliced
• Fresh cilantro - 2 tablespoons, chopped
• Eggs - 4
• Salt and pepper - To taste
• Ground cumin - 1 teaspoon
• Canned green chilies - 2 tablespoons
• Canned black beans - 1 cup, drained and rinsed
• Canned diced tomatoes - 1 cup
• Garlic - 2 cloves, minced
• Onion - 1, chopped
• Vegetable oil - 2 tablespoons
• Corn tortillas - 4

Let's Get Started

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
3. Add the canned diced tomatoes, black beans, canned green chilies, ground cumin, salt, and pepper to the skillet. Stir well to combine and simmer for 10 minutes.
4. While the sauce is simmering, heat another skillet over medium heat and lightly toast the corn tortillas on both sides. Set aside.
5. In the same skillet, fry the eggs to your desired doneness.
6. To serve, place a toasted corn tortilla on a plate, spoon some of the tomato-chili sauce over it, and top with a fried egg.
7. Garnish with fresh cilantro and sliced avocado.
8. Serve with lime wedges on the side.

Dietary Info

• Dish Type: Breakfast
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Calories: 400
• Fat: 15g
• Carbs: 40g
• Protein: 20g
• Sodium: 800mg
• Sugar: 5g