My husband and I visited Cuernavaca, Mexico, where we had huevos rancheros for the first time. He loved it so much that he wanted to try a homemade version when we returned. This is my take on it, which is suited to our family’s preference for sunny-side up eggs. Poached or scrambled eggs would also be delicious.
—CHERYL WOODSON LIBERTY, MO
START TO FINISH: 25 MIN. • MAKES: 8 SERVINGS
5 tomatillos, husks removed, halved
2 tablespoons coarsely chopped onion
1 to 2 serrano peppers, halved
3 garlic cloves, peeled
1 teaspoon chicken bouillon granules
1 can (15 ounces) Southwestern black beans, undrained
8 large eggs
1 cup shredded Manchego cheese
8 tostada shells, warmed
1/2 cup sour cream
Chopped tomato, sliced avocado and minced fresh cilantro, optional
1. Place tomatillos, onion, pepper, garlic and bouillon in food processor. Cover and process until ingredients are finely chopped; set aside. In a small saucepan, mash beans. Cook on low until heated through, stirring occasionally.
2. Meanwhile, break eggs in batches into a large nonstick skillet coated with cooking spray. Cover and cook over low heat for 5-7 minutes or until eggs are set. Sprinkle with cheese.
3. To serve, spread beans over tostada shells; top with eggs, tomatillo sauce and sour cream. Garnish with tomato, avocado and cilantro if desired.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.