Huevos Rancheros with Black Beans

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Servings: 4 Prep: 25 min Dairy Free Gluten Free Pescetarian Vegetarian Homestyle No Leftover Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Cilantro, Jalapeño Pepper, Extra Virgin Olive Oil

Ingredients

1 red bell pepper

4 green onions

¼ bunch cilantro ⚠

1 jalapeño pepper, optional ⚠

14 ounces diced tomatoes

1 teaspoon extra virgin olive oil, or fat of choice ⚠

2 teaspoons minced garlic

4 eggs

1 avocado

2 cups cooked black beans

Instructions

1. Mince red pepper, green onions (separating green and white parts), and cilantro. Deseed and mince the jalapeño. Drain juice from tomatoes.

2. Heat oil in a skillet over medium heat.

3. Sauté garlic, bell pepper, whites of onions, and optional jalapeño for 3 minutes, or until the onion is translucent and the peppers have softened slightly.

4. Add in diced tomatoes and sauté for 5 minutes; set aside.

5. Heat 1 teaspoon of butter in a skillet over medium-low heat.

6. Slow-cook two eggs for approximately 6 minutes, until the whites cook through. (If you prefer your eggs cooked differently - go for it!) Repeat with remaining eggs.

7. Peel and slice the avocados.

8. Plate the eggs topped with the salsa, and garnish with cilantro, cooked black beans and avocado slices.