Huevos Rancheros

2 small tomatoes
1 small onion
1 medium jalapeno pepper, chopped
2 cloves garlic; 1 chopped, 1 smashed
0.5 teaspoon hot sauce
1 teaspoon ground cumin
Kosher salt and freshly ground pepper (to taste)
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 can (15.5 oz) black beans, drained and rinsed
4 large eggs
4 6-inch corn tortillas, warmed
0.5 cup crumbled feta cheese
0.25 cup chopped fresh cilantro

1. Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside.

2. Add the beans to the same skillet along with the smashed garlic, ½ cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork

3. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.

4. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.


Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user JOYWELLNESS.