Huevos Rancheros

Name: Huevos Rancheros
Prep time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1/3 c. tomato sauce; 1/2 tsp. white wine vinegar; Pinch of superfine sugar; 4 plum tomatoes, seeded and diced; 1/2 small yellow onion, diced; 1 garlic clove, minced; 2 tbsp. minced fresh cilantro leaves, plus more for garnish; Juice of 1 lime, plus 4 wedges for serving; Kosher salt; Freshly ground black pepper; Canola oil, for frying; 4 (4-to 5-ich) corn tortillas; 4 tbsp. unsalted butter; 4 large eggs; 2 c. cooked black beans, warmed; 1/4 c. crumbled Cotija cheese; Hot sauce, for serving

By Teri Lyn Fisher and Jenny ParkPublished: Apr 10, 2015

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Teri Lyn Fisher

Yields:

Prep Time:

35 mins

Total Time:

45 mins

Turn up the heat for dinner with this breakfast favorite that's hearty enough to serve for supper.

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Ingredients

1/3 cup tomato sauce
1/2 tsp. white wine vinegar
Pinch of superfine sugar
4 plum tomatoes, seeded and diced
1/2 small yellow onion, diced
1 garlic clove, minced
2 Tbsp. minced fresh cilantro leaves, plus more for garnish
Juice of 1 lime, plus 4 wedges for serving
Kosher salt
Freshly ground black pepper
Canola oil, for frying
4 (4-to 5-ich) corn tortillas
4 Tbsp. unsalted butter
4 large eggs
2 cups cooked black beans, warmed
1/4 cup crumbled Cotija cheese
Hot sauce, for serving

Directions

1. Step 1Combine the tomato sauce, vinegar, and sugar in a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes. Remove from heat and let cool.
2. Step 2Combine tomatoes, onion, garlic, cilantro, and lime juice in a bowl. Add cooled tomato sauce and stir to combine. Season with salt and pepper.
3. Step 3Heat 1 inch of oil in a small non stick skillet over medium-high heat. Add one tortilla and fry until golden brown and crisp, 1 to 2 minutes per side. Remove to a paper towel line plate to drain. Season with salt. Repeat with remaining tortillas, adding more oil to the pan if needed.
4. Step 4Heat butter in a large nonstick skillet over medium-high heat. Crack two eggs into separate bowls and then transfer, one at a time, to skillet and cook for 2 to 3 minutes. Using a spatula, turn eggs, and cook 30 seconds for over-easy, 1 minute for over-medium, or 2 minutes for over-hard. Using a spatula, turn the eggs and cook for 30 seconds to 1 minute more. Remove to a plate. Season with salt and pepper. Repeat with remaining two eggs.
5. Step 5Top tortilla with beans, eggs, salsa, and cheese. Garnish with cilantro and serve with lime wedges and hot sauce.