Poached Huevos Rancheros

Ingredients

• 1 medium onion, minced
• 4 medium cloves garlic, chopped
• 1 tsp apple cider vinegar, or any other light vinegar
• about 4 cups water
• 3 + 1 TBS chicken or vegetable broth
• 4 cups black beans or 2 15 oz cans (no BPA), drained 2 tsp ground cumin
• 1-1/2 TBS red chili powder
• 2 TBS chopped fresh cilantro
• salt and black pepper to taste
• 4 chicken eggs, preferably organic
• prepared salsa
• 2 cups shredded romaine lettuce
• 1 large avocado, cubed

Directions

1. Mince onion and chop garlic and let sit for 5 minutes to bring out their health-promoting benefits.
2. Bring water and vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs.
3. In a separate stainless steel skillet, heat 1 TBS broth. Healthy Sauté onion in broth over medium heat for about 3 minutes stirring frequently, until translucent. Add garlic, beans, red chili powder, cumin, and rest of broth while egg water is coming to a boil. Warm beans for about 10 minutes on medium low heat, stirring occasionally. Add cilantro, salt, and pepper.
4. To poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk have filmed over. Remove with a slotted spoon, and place eggs over beans. Serve with salsa, shredded romaine lettuce, and avocado.

Nutrition Highlights

Foods in This Recipe