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Huevos Rancheros

from Stonewall Kitchen Breakfast
Huevos Rancheros

3 tablespoons olive oil
1 small red onion, chopped
1 small yellow onion, chopped
Freshly ground black pepper
Two 15-ounce cans black beans, drained and rinsed
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro leaves
Hot pepper sauce
Four 6-inch corn tortillas
4 large eggs
1 1/2 cups shredded Monterey Jack cheese
About 1/2 cup sour cream
About 1 cup guacamole, store bought or homemade
2 cups salsa, store-bought or homemade

Serves 4

This and many other wonderful recipes may be found in Stonewall Kitchen Breakfast

by Jonathan King, Jim Stott & Kathy Gunst from Chronicle Books


We are huge fans of this classic, hearty Mexican egg dish. We first created this recipe for our book, Stonewall Kitchen Favorites, and tried to come up with an even better version for this book. But truth be told, these huevos are just right.

1. Preheat the oven to 300 degrees F.

2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the red and yellow onions and season with salt and pepper. Cook, stirring, until the onions are soft, about 5 minutes. Add the beans and cumin, and cook over low heat for 5 minutes more, stirring occasionally. Stir in 1 tablespoon of the cilantro and a dash or two of hot sauce; season again with salt and pepper, and set aside. (The beans can be made a day ahead; cover and refrigerate. Place over low heat to rewarm. If they seem dry, add 1 to 2 tablespoons water.)

3. Wrap the tortillas in a clean, damp kitchen towel. Place in the oven and heat for 5 minutes.

4. Meanwhile, heat 1 tablespoon of the remaining oil in a large skillet over medium heat. Crack 2 eggs (or more if they fit without overlapping) into the pan and fry for 1 to 2 minutes on each side, or until the egg whites solidify, depending on how soft you like your eggs. Transfer to a warm plate and repeat with the remaining oil and eggs.

5. Place 1 warm tortilla on each of 4 plates. Divide the beans among the 4 tortillas. Sprinkle the cheese over the beans, and top each plate with a fried egg. Garnish with sour cream, guacamole, and the remaining cilantro. Surround the tortillas with a small dollop of the salsa. Serve hot sauce on the side.

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