Huevos Rancheros

It's Lent. That means not only a time of reflection and penance, but also for some of us: it also means meatless Fridays. Now, I love a good Fish Fry as much as the next person, and my church in particular does a fantastic version that we enjoy most Fridays in Lent. But sometimes, I'm in more of a "let's just eat at home" mood. And I don't want to pull out the batter and frying pan and make cole slaw, I just want a quick dinner and some quality time snuggling on the couch with a good book or movie on the TV.

Enter: Huevos Rancheros. Or more specifically: Smitten Kitchen's version of Huevos Rancheros.

I looooove these things. They are mad-easy to make, are healthy, and come together in no time at all. I usually make the salsa and beans ahead of time, and they both keep in the fridge forever if you want to make these on the fly during the week. Because to be honest: these are awesome any day of the week, not just Fridays during Lent.

These also rock because they are simple to do to order! Hubs likes to pile his Huevos Rancheros high with the beans, salsa, and topped with some meat (this time some leftover on top of the salsa and beans combo. So if you have picky eaters at home that expect a short-order cook, you can indulge them for an evening. Huevos Rancheros For Dinner = Total Win.

Huevos Rancheros

(adapted from Smitten Kitchen)

Ingredients:

6-inch corn tortillas

Shredded cheddar cheese (I used a pre-shredded Mexican cheese blend)

Eggs

Salt and pepper to taste

Black beans (see recipe below)

Salsa fresca (see recipe below)

Cilantro, sour cream, Tabasco, etc. Whatever you want to use to top them...

First, make your black beans and salsa fresca. If you are not feeling up to it: Jen @ SmittenKitchen recommends Goya Black Bean Soup, and I think that a good jarred salsa works just fine instead of the salsa fresca. Prep any other toppings you want to use: shred the cheese, chop the cilantro, get out the sour cream...

Now it's time to cook the egg and tortilla. NOTE: Take Jen's advice to heart: this is not going to win any "prettiest dish" awards, it's gonna be sloppy and untidy. Don't worry about that, it's gonna taste fantastic.

First, heat a medium pan (I used a nonstick, that works the best) over a medium-low or low heat (whatever works best on your stovetop for regular fried/cooked eggs). Get a little spray Pam or oil in that pan, just enough for a slight coat of oil.

Toss a corn tortilla in the heated pan. When it is golden brown underneath, flip it over. Sprinkle the browned side with a small amount of shredded cheese (2-3 tablespoons let's say), and let it melt a bit.

Once the cheese gets melty: break a single egg over the cheese, directly on the tortilla. NOTE: the whites will ooze off the tortilla and it's going to look messy. This is perfectly fine! I tidy mine up and push the whites around the tortilla, but it's not necessary. Salt and pepper to taste.

Cook the egg/tortilla until the whites around the sides are set and the middle whites just start to set. Now, flip the tortilla/egg. This is where it's going to be totally and completely messy. That's okay! Cook for a few more minutes to cook the egg through, then flip onto a plate.

Yay, all done! Now you just need to top it. Pile on the black beans, the salsa, and anything else that strikes your fancy (hot sauce, jalapeno slices, sour cream, more cheese...). The Hubster loves meat, so he chopped some breakfast steak and added it to his, as you can see from the photo. I think this is filling enough without any meat substance included...

For the black beans:

1 can black beans, drained and rinsed

1/4 c. chopped onion

1 tsp. chili powder

1 tsp. ground cumin

Salt and pepper to taste

In a medium saucepan, heat a splash of canola oil over medium-low heat. Add the onion, and cook until softened, about 10 minutes. Add the remaining ingredients and stir well, don't worry about smashing some of the beans (it will help with the texture). Cook until heated through, then keep warm until serving.

For the salsa fresca:
2 large fresh ripe tomatoes, chopped
1/2 large white onion, peeled and minced
1/4 teaspoon minced raw garlic, or to taste
1 habanero or jalapeño pepper, stemmed, seeded and minced, or to taste
1/4 cup chopped cilantro leaves
1 tablespoon fresh lime juice or 1 teaspoon red-wine vinegar
Salt and freshly ground pepper

Combine all ingredients, taste and adjust seasoning as necessary.

Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours. Note: I think this keeps well for at least a few days in the fridge.