Skillet-Poached Huevos Rancheros

Real Simple Magazine, January 2010
photo: Quentin Bacon

I have a co-worker who gives me "happy eggs" from time to time from the chickens he keeps at home. They are delicious eggs and in my search for good egg entrees, I came across this super simple recipe. Instead of the salsa, I used a can of chopped tomatoes mixed with half a jar of homemade spicy relish from Lew's co-worker Sherry. I also added a minced garlic clove and salt and pepper to my version of the salsa. I can't wait to make this in the summer time with fresh tomatoes and herbs from my garden. We also topped it with a little cheese at the end.

Serves 4

Ingredients:
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

Directions:
1. In a large skillet, combine the salsa and beans and bring to a simmer.

2. Make 4 small wells in the bean mixture. One at a time, 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.

3. Sprinkle with the scallions and cilantro. Divide among plates and serve with the tortillas and sour cream.

Tip:
This meal is meant to be whipped up at the last minute. Add the eggs to the pan just before everyone sits down to the table or they’ll quickly become overcooked.