Quick and delicious! February 21, 2012

Need something quick? Try huevos rancheros. I love this dish, because it takes only 15 minutes or so and it can be made mostly with pantry staples. Plus, well…  just YUM. Everyone loves these. It’s a great way to show off how delicious fresh eggs are. (This is also one of the recipes I shared in the My Pet Chicken Handbook.)

Here’s what you’re in for:

Huevos Rancheros

6 eggs
6 corn tortillas
Corn oil
1 can black beans
1 can sweet corn
1 can tomatoes with chiles (Ro-Tel style)
Your favorite southwest seasoning
Extra sharp cheddar, shredded
Sour cream
Finely minced fresh onion
Chives, ramps or scallions
Fry up the corn tortillas in corn oil until crispy. (To make things quicker, you can buy precooked tortillas or even use corn tortilla chips, but it’s not nearly so tasty as frying them up yourself!) Set aside.
In a small pan on the stove top, drain and mix the three cans together (beans, corn, tomatoes). Add your preferred seasoning. My favorite is Penzey’s Arizona Dreaming. It’s so good, it’s probably not fair to all the other southwest seasonings to mention it. You could also use taco seasoning, adobo seasoning, or even a little chile powder with coriander and cumin. Mix to taste and heat until bubbly. Meanwhile, poach or fry your eggs. In our house, we like runny yolks, but cook up what you prefer.
To assemble, start with a corn tortilla, add a few spoonfuls of the bean/corn/tomato mixture, layer on the egg, then finish with your preferred toppings, whichever you want. You can’t really do without the cheese. Or the salsa. Or sour cream–we like a heap! I guess it would be madness to skip the avocado, too. And onion. Okay, just add everything… then make it pretty with chives, ramps or scallions.

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