Huevos Rancheros Recipe
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Yield:
4 servings
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Total Time:
20 mins
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Prep Time:
20 mins
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Cook Time:
Ingredients
- 2 tablespoons Mazola® Corn Oil
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 can (28 ounces) crushed, fire roasted tomatoes
- 1 cup reduced sodium canned black beans, rinsed and drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 4 eggs
- 1/4 cup queso fresco, crumbled
- 3 tablespoon chopped, fresh cilantro
Instructions
- Step 1) Heat oil in large skillet over medium-high heat. Add onions and peppers and cook for 2 minutes until just tender. Add tomatoes and bring to a boil. Reduce heat to medium and simmer 2 minutes. Stir in beans, garlic, oregano, cumin and black pepper and continue to simmer.
- Step 2) Make a small indentation in the sauce and slowly add 1 egg. Repeat with remaining eggs, in a clock-like manner around the pan. Cover and cook 4 to 6 minutes or until desired egg doneness.
- Step 3) Sprinkle with cheese and cilantro. Serve with warm tortillas, if desired.
