HUEVOS RANCHEROS WITH TOMATILLO SAUCE
My husband and I visited Cuernavaca, Mexico, a few years ago and had huevos rancheros for breakfast while there. My husband loved it so much that he asked me to cook it for him when we got home. This is my version, which is suited to my family’s preference for sunny-side-up eggs, but poached or scrambled eggs would also be good.
—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 eggs
4 ounces manchego cheese, shredded
8 tostada shells, warmed
1/2 cup sour cream
Chopped tomato, sliced avocado and minced fresh cilantro, optional
1. Place the tomatillos, onion, pepper, garlic and bouillon in a food processor. Cover and process until mixture is 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 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.