Awww, thanks everybody!
I'm not sure what day the review should be...how does the 31st sound?
Here's the recipe:
Huevos Rancheros
(Cuisine at home, April 2005, Issue 50, p. 12)
Makes: 2 1/2 Cups Salsa; 4 Servings Total Time: 25 Minutes Rating: Intermediate
For the Black Bean Chili—
Sort, Rinse, and Cook:
2 cups dried black beans
Toast:
1 T. cumin seed
1 T. dried oregano
Saute in 1/4 Cup Olive Oil:
2 cups yellow onion, finely chopped
3/4 cup green bell pepper, finely chopped
2 1/4 t. paprika
1/2 t. salt
1/2 t. cayenne
Toasted cumin and oregano
1/2 t. garlic, minced (optional)
Stir in:
1 1/2 cups canned, crushed tomatoes
3 T. jalapeños, finely chopped
Cooked black beans
For the Salsa—
Combine:
2 cups tomatoes, cored and chopped
1/3 cup red onion, minced
1/4 cup scallions, minced
1/4 cup coarsely chopped fresh cilantro
2 T. white wine vinegar
2 t. minced fresh oregano (or 1 t. dried)
1 t. garlic, minced
1/2 t. salt
1 –2 jalapeños, seeded and minced
For the Huevos—
Warm:
8 small or 4 large tortillas, corn or flour
Sprinkle on Tortillas:
2 cups Monterey Jack and/or Cheddar cheese, grated
Heat:
2 cups prepared salsa
Break; Poach in Salsa:
8 eggs
Spread on Tortillas; Top with:
3 cups Black Bean Chili, warmed Poached eggs
Season; Garnish with:
Salt and pepper to taste
Shredded lettuce
Sour cream
Chopped black olives
Chopped fresh cilantro
Remaining salsa
Sort the beans, then rinse well. Place them in a large pot and add water to cover by several inches. Cover and bring to a boil; reduce heat. Boil gently for 1 3/4 hours, or until tender. Add more water if you start to see the beans. When beans are tender, strain them, saving 1/2 cup of the cooking water; add it back to the strained beans.
Toast cumin and oregano in a small skillet over med.-low heat for 4–6 min.
Saute the onions, pepper, seasonings, and garlic in the oil over med. heat for about 10 min., or until onions are soft.
Stir in tomatoes and jalapeños; add the beans and stir. Serve immediately, or let cool, then chill or freeze.
Combine all the ingredients for the salsa and chill. (Use within 2 days.)
Warm the tortillas for the Huevos in the oven, flipping them after 2–3 min.
Sprinkle 1/4 cup cheese on each small tortilla (1/2 cup on large); continue heating until melted.
Heat the salsa to near boiling in a large saute pan.
Break each egg into a small bowl and gently add to the salsa. Begin with 2 in the center, then circle the pan with the remaining 6 eggs. Poach over medium heat, covered for about 3 min. If the eggs stick to the bottom of the pan, gently run a rubber spatula underneath them to loosen.
Spread tortillas with 3/4 cup chili; top with 2 eggs and poaching salsa. Garnish with salt and pepper to taste, shredded lettuce, sour cream, chopped black olives, chopped fresh cilantro, and remaining salsa.
Nutrition Information (Per serving):
810 calories 42% calories from fat 37g total fat 53g carb. 819mg sodium 16g fiber