Mexicali Breakfast: Poached Huevos Rancheros

By Robbye

Sounds like an interesting breakfast for four.

325 cal per serving

Ingredients

• 1 16 oz. jar salsa (2 cups)
• 1 can black beans (15.5 oz) rinsed
• 4 eggs
• kosher salt and pepper
• 2 scallions, sliced
• 1/4 c. chopped fresh cilantro
• 4 small flour tortillas, warmed
• 1/2 c. sour cream

Preparation

Step 1

1. In large skillet, combine 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 gently into a well. Season with S and P

3. Cook, covered, over medium heat, 3-5 minutes for slightly runny yolks.

4. Sprinkle with scallions and cilantro. Divide among plates and serve with the tortillas and sour cream.