Huevos Rancheros
This adapted version of a favorite Mexican breakfast dish is healthy and absolutely delicious.
Servings: 4 people
Calories: 376kcal
Ingredients
- 15 ounces black beans can, drained
- 1 teaspoon cumin
- 1/2 teaspoon kosher or sea salt divided
- 1/2 teaspoon black pepper
- 1 tablespoon extra virgin olive oil divided
- 4 eggs large
- 1 avocado peeled, pitted, and chopped into large pieces
- 1 tomato chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup cilantro chopped
Instructions
- In a skillet, add black beans, cumin, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/2 tablespoon extra-virgin olive oil. Cook over medium heat for about 5 minutes.
- Create 4 spaces between beans. Add remaining 1/2 olive oil to each space. Crack an egg into each space, lower heat, and allow to cook for about 5 minutes, or until egg whites are set and yolks are desired level of doneness. Remove from heat and sprinkle eggs with remaining salt and pepper.
- Add cheese crumbles, avocado pieces, tomatoes, and sprinkle with chopped cilantro. Serve with salsa, if desired.