Lunch: Huevos Rancheros

Huevos rancheros is a Mexican fried-egg dish served with salsa and corn tortillas. For our fast supper, poach the eggs in a mixture of salsa and black beans and serve with toasted-cheese tortillas.

Ingredients

1 can black beans
1 jar mild or medium salsa
4 large eggs
6 6-inch corn tortillas
2 oz. shredded Mexican-cheese blend

Instructions

Preheat oven to 475 degrees F. In small bowl, mash 1/2 cup black beans until almost smooth.
In 10-inch skillet, heat salsa, mashed and whole beans, and 1/4 cup water to boiling over high heat. Reduce heat to medium-low. One at a time, break eggs into cup and slip into skillet on top of bean mixture. Cover and simmer 8 to 10 minutes, until eggs are set or cooked to desired firmness.
Meanwhile, arrange tortillas on large cookie sheet. Bake 7 minutes or until crisp and lightly browned. Sprinkle tortillas with cheese; bake 2 minutes longer or until cheese just melts.
Sprinkle eggs with coarsely ground black pepper. Serve eggs and bean mixture with tortillas. Makes 4 main-dish servings.

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