Eggs were on sale last week at EarthFare. What does this mean? DUH. We bought them, right after already buying our normal carton of eggs for the week. So needless to say, we’ve had a lot of eggs on hand. And then we went out of town and came back to….eggs. So instead of jumping right and making a quiche, Will decided to make this dish called “Huevos Rancheros” that we’ve had before (and never blogged about). It’s a less-eggy way of eating lots of eggs, which always makes me happy. I used to hate eggs for years and so while I like them now, they’re still not my first choice food unless combined with something really flavorful. But this recipe is always a palatable way of handling them, so I obliged without complaint to Will’s suggestion. I even had to try to make this for myself for dinner Thursday night and quickly realized I didn’t know how to fry and egg. Whoops! But in good news, I just had a really runny yoke and haven’t died yet. And despite all the eggs we’ve eaten, we still have a whole carton left.
Cooking Notes: Will skipped making the pico de gallo this time around and just bought a jar of salsa, but he has made it in the past for this recipe so I will include the recipe below. We also skipped out on the cilantro this time around.
Huevos Rancheros (adapted from Budget Bytes; serving size depends on your desire )
1 lg. tomato
1/2 medium vidalia onion
1 bunch cilantro
1/2 tbsp olive oil
1 tsp (clove) minced garlic
1 medium jalapeno
2 cups (or 15 oz. can) black beans
1/2 tsp cumin
Salt, to taste
Small corn tortillas
Eggs (depends on how much you make)
1.5 cups shredded cheddar
Prepare the pico de gallo by dicing the tomato and 1/4 of the onion. Rinse about 1/3 bunch of cilantro under cool water and shake to remove as much water as possible. Remove the leaves from the stems and then coarsely chop. Combine the tomato, onion, and cilantro in a bowl. Squeeze the juice from half the lime over top. Stir to combine and then season with salt to your liking.
Finely dice the other 1/4 onion and the jalapeno (remove seeds if you don’t want it very spicy). Add the onion, jalapeno, and minced garlic to a small pot with 1/2 tbsp of olive oil. Cook over medium heat until softened (2 minutes), then add the beans, seasoning with cumin and salt. Let simmer while you prepare the rest of the meal.
Heat a skillet over medium heat. Once hot, add a corn tortilla and let it toast (about 2 minutes). Flip it over and toast the other side. Remove the tortilla to a plate after it has toasted on both sides. Cook your egg in the already hot skillet. Top the hot tortilla with 1/4 cup shredded cheese, then top with seasoned beans, cooked egg, and some pico de gallo!
Recipe: Budget Bytes: Huevos Rancheros