Huevos Rancheros

Ingredients for two portions
2 flour tortillas
4 eggs
Oil
4 tablespoons of water
1 cup of black beans soup
1 cup of pico de gallo
½ avocado sliced
Salt

In a skillet over low heat, reheat the black bean soup until the liquid has almost completely dried, about 12-15 minutes. In a nonstick skillet over medium heat, put a drop of oil and sprinkle with a paper towel, add two eggs and cook uncovered until the white is white. Add 2 tablespoons water, cover and cook until the water has evaporated. Repeat with the remaining 2 eggs. Heat the tortillas in another pan and put them each on a plate. Distribute the beans over tortillas. Put the eggs over the beans. Put the pico de gallo over the eggs and garnish with avocado slices.

To print the recipe for the black beans soup, click here.
To print the recipe for  the pico de gallo, click here.

Back to Savoir Faire | The Pleasures of the Palate