Skillet-Poached Huevos Rancheros

skillet-poached-huevos-rancheros
Photo by Quentin Bacon
Rating
★ ★ ★ ★ ★
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 325 calories
    • Calories 115 calories from fat
    • Fat 13 g
    • Sat Fat 6 g
    • Cholesterol 232 mg
    • Sodium 1119 mg
    • Protein 14 g
    • Carbohydrate 40 g
    • Sugar 6 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 115 mg

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.

Ingredients

  1. Check 1 16-ounce jar salsa (2 cups)
  2. Check 1 15.5-ounce can black beans, rinsed
  3. Check 4 large eggs
  4. Check kosher salt and black pepper
  5. Check 2 scallions, sliced
  6. Check 1/4 cup chopped fresh cilantro
  7. Check 4 small flour tortillas, warmed
  8. Check 1/2 cup sour cream

Directions

  1. In a large skillet, combine the salsa and beans and bring to a simmer.
  2. 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.
  3. Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks.
  4. Sprinkle with the scallions and cilantro. Divide among plates and serve with the tortillas and sour cream.

Real Simple Digital Products