Today’s recipe is a Stacy Classic, from the days when I still made macaroni and cheese from a box and didn’t know the difference between a garlic clove and a head of garlic. It has the distinction of being one of the few recipes that I’ve completely memorized--even if I’ve made a recipe a dozen times, I always need to double check if it’s one or two tablespoons of olive oil or what temperature to set the oven to. It’s very simple, but thanks to the fresh cilantro it tastes like you put some effort into dinner (or breakfast, if you're so inclined).
If desired, you can make the eggs sunny side up or over easy.
Adapted from Real Simple's Skillet-Poached Huevos Rancheros by Kate Merker
- 15 ounce can black beans, drained and rinsed
- 16 ounce jar salsa
- 4 eggs
- Salt and pepper
- ¼ cup cilantro, chopped
- 2 green onions, chopped
- 4 burrito-sized flour tortillas, warmed
- Sour cream for serving if desired
Combine beans and salsa in a large skillet. Bring to a simmer over medium heat. Make four wells in the bean mixture and crack the eggs into the wells. Sprinkle with salt and pepper and break the yolks. When the egg has set around the edges, flip and cook until firm.
Remove skillet from heat. Sprinkle eggs with cilantro and green onions. Serve rolled in tortillas with sour cream.