Huevos Rancheros with Black Bean–Avocado Salsa

Huevos Rancheros with Black Bean–Avocado Salsa

People tend to wig out about huevos when they’re on a restaurant menu. Deservedly so, because they’re a-maz-ing. Except that it’s not that hard to wig out over them while sitting at your dining room table either. Take 10 minutes to cook this. Eat. Rave. Consider opening your own restaurant.

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MITCH MANDEL
What You’ll Need:

1/2 cup canned black beans, rinsed and drained
1/2 avocado, cubed
1/4 small red onion, minced
Juice from 1/4 lime
1 Tbsp chopped cilantro
1 Tbsp canola oil
2 small (6-inch) flour tortillas
2 eggs

How to Make It:

1. In a medium bowl, mix the black beans, avocado, onion, lime juice, and cilantro. Season to taste with salt and pepper.
2. In a small nonstick pan, heat the canola oil over medium. When the oil shimmers, add the tortillas stacked atop one another. Cook until the top tortilla puffs, 15 to 30 seconds. Using tongs, flip the stack and then flip the top tortilla. Repeat 4 more times until all sides of the tortillas are cooked. Transfer the tortillas to a serving plate.
3. Adjust the pan’s heat to medium-low. Carefully crack in the eggs, cover the pan with a lid, and cook until the whites are firm, 2 to 4 minutes. Slide the eggs onto the tortillas and top with the salsa. Eat with a fork and knife. Feeds 1.

Nutrition per serving: 671 calories, 26 g protein, 60 g carbohydrates (13 g fiber), 39 g fat

9. Eggs in Hades
Maybe you’ve heard of eggs in purgatory, also known as shakshuka, which is, in summary, eggs baked in tomato sauce? The fate of this dish is more certain. Enter the inferno.

What You’ll Need:
1 tsp canola oil
2 garlic cloves, minced
1/2 medium onion, chopped
1 red bell pepper, chopped
1 lb spicy chicken sausage, casings removed
1 (24 oz) jar tomato sauce
4 eggs
Crushed red pepper flakes, to taste
2 Tbsp chopped basil
2 whole-wheat pocket pitas, cut in half, warmed, for serving

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How to Make It:

1. In a large nonstick or cast-iron pan, add the canola oil, garlic, and onion. Turn the heat to medium and cook, stirring occasionally, until the garlic is aromatic, 2 to 3 minutes. Add the bell pepper and cook, stirring frequently, until the onion is translucent, 2 to 3 minutes.
2. Add the chicken sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Pour in the tomato sauce and adjust the heat to medium-low.
3. Using the back of a serving spoon, make 4 shallow “cups” in the sauce. Carefully crack an egg into each cup. Cover the pan with a lid and simmer until the whites of the eggs cook through, about 10 minutes.
4. Serve topped with crushed red-pepper flakes, basil, and the pitas on the side. Feeds 4.

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