Huevos Rancheros

Ready in 1h

From Cooking Light - September 1995


1 14.5-oz can no-salt-added tomatoes; undrained and chopped
1 15-oz can no-salt-added black beans; drained
1 4.5-oz can chopped green chiles; undrained
2 tablespoons chopped fresh cilantro
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
2 Eggs
2 tablespoons (1/2 oz) shredded reduced-fat sharp cheddar cheese
2 tablespoons chopped green onions

Original recipe makes 2 Servings



1. Combine the first 8 ingredients in a large nonstick skillet; stir well, and bring to a boil. Cover, reduce the heat, and simmer the tomato mixture for 10 minutes.

2. Break each egg into a custard cup, and slip eggs from cups into tomato mixture. Cover and simmer for 6 minutes or until the eggs are done. Remove eggs with a slotted spoon.

3. Spoon half of the tomato mixture onto each of 2 plates, and top with eggs. Sprinkle 1 tablespoon cheese and 1 tablespoon green onions over each serving.

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