POACHED EGGS - WHITE BEAN HUEVOS RANCHEROS

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Salsa and beans (through step 2) can be made ahead and refrigerated overnight. Reheat before proceeding.

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  • 6

Ingredients

  • 7 T. extra virgin olive oil
  • 1 large garlic clove, very finely chopped
  • 1 large onion, finely chopped
  • 3 large tomatoes, cored and coarsely chopped
  • 1/2 canned chipotle chile in adobo, minced (about 1 tsp.), plus 1 tsp. adobo sauce from can
  • 1 T. freshly squeezed lime juice
  • 2 T. very finely chopped cilantro
  • Salt and freshly ground pepper to taste
  • 4 oz. thickly sliced ham, coarsely chopped
  • 2 15 oz. cans white beans, drained
  • 1/2 C. water
  • 12 corn tortillas, warmed
  • 12 large eggs
  • 1/2 C. crumbled queso fresco
  • Sour cream for serving

Preparation

Step 1

1. In medium saucepan, heat 2 T. of oil. Add the garlic and half the onion and cook over moderately high heat, stirring until softened about 5 minutes. Add the tomatoes, chipotle and adobo sauce and cook over low heat, stirring until the tomatoes have broken down but are still slightly chunky, about 20 minutes. Stir in the lime juice and cilantro and season with salt and pepper. Keep warm.

2. Meanwhile, in a medium skillet, heat 2 T. oil until shimmering. Add the remaining onion and cook over moderately high heat, stirring until softened, about 5 minutes. Add the ham and cook, stirring until browned, about 5 minutes. Add the beans and water, season with salt and pepper and cook over moderately low heat, mashing, about 10 minutes.

3. Preheat the broiler. Spoon the bean mixture into 6 ovenproof shallow bowls and top with 2 folded tortillas. Set the bowls on a sturdy baking sheet.

4. In a large nonstick skillet, heat 1 T. of oil. Crack 4 eggs into the skillet and cook over moderate heat until the bottoms are just set, about 2 minutes. Transfer 2 eggs to each bowl. Repeat 2 more times with remaining oil and eggs.

5. Sprinkle the queso fresco over the eggs. Broil the eggs 6 inches from the heat for about 1 minute, until the cheese is lightly browned and the egg yolks are just set. Spoon the warm tomato salsa on top and serve with sour cream.

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