Skillet-Poached Huevos Rancheros:
I won’t be cooking on Mother’s Day, but I’m sending this out just in case you need a great easy recipe idea for Mother’s Day. I got this recipe from Real Simple Magazine and have been making it every other week for a great breakfast or brunch meal. It’s not fattening, tastes amazing and is really easy to make. It’s a keeper!
Happy Mother’s Day,
Ali in the Valley
Photo by: Ali
Skillet-Poached Huevos Rancheros
1 16- ounce jar salsa (2 cups)
1 15.5- ounce can black beans (rinsed)
4 large eggs
Kosher salt and black pepper
2 scallions (sliced)
1/4 cup chopped fresh cilantro
4 small flour tortillas (warmed)
1/2 cup sour cream (optional)
In a large skillet, combine the salsa and beans and bring to a simmer.
Make 4 wells in the bean mixture. Crack each egg into a small bowl and slide it gently into a well. Season with ½ teaspoon salt and ¼ teaspoon pepper.
Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks.
Sprinkle with the scallions and cilantro. Divide among plates and serve with the tortillas and sour cream.