Skillet-Poached Huevos Rancheros
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 16-ounce jar salsa (2 cups)
- 1 15.5-ounce can black beans, rinsed
- 4 large eggs
- kosher salt and black pepper
- 2 scallions, sliced
- 1/4 cup chopped fresh cilantro
- 4 small flour tortillas, warmed
- 1/2 cup sour cream
Directions
- In a large skillet, combine the salsa and beans and bring to a simmer.
- Make 4 wells in the bean mixture. Crack each egg into a small bowl and slide it gently into a well. Season with ½ teaspoon salt and ¼ teaspoon pepper.
- Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks.
- Sprinkle with the scallions and cilantro. Divide among plates and serve with the tortillas and sour cream.
Nutritional Information
- Per Serving
- Calories 325Calories From Fat 115
- Protein 14g
- Carbohydrate 40g
- Sugar 6g
- Fiber 5g
- Fat 13g
- Sat Fat 6g
- Calcium 115mg
- Iron 3mg
- Sodium 1119mg
- Cholesterol 232mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Add the eggs to the pan just before everyone sits down to the table or they’ll quickly become overcooked.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
