I use my favorite Salsa for this recipe. Makes it really fast and so

Fox's Huevos Rancheros

Published in: Cuisine At Home

For the Salsa
2 cup Tomatoes -- cored and chopped
1/3 cup Red onion -- minced
1/4 cup Scallions -- minced
1/4 cup Cilantro -- coarsely chopped
2 tablespoons White wine vinegar
2 teaspoons oregano (or 1 t dry) -- minced fresh
1 teaspoons Garlic -- minced
1/2 teaspoons Salt
1 Jalapenos -- seeded and minced

For the Huevos
8 small Tortillas -- corn or flour
2 cup Monterey Jack or Cheddar cheese -- grated
2 cup Prepared salsa -- canned or homemade
8 Eggs
3 cups Black Bean Chili -- warmed

Garnish with
Salt and pepper -- to taste
Lettuce -- shredded
Sour Cream
Black olives -- chopped
Cilantro -- fresh chopped
Remaining Salsa
1 recipe Fox's Black Bean Chili

For the Salsa: Combine the ingredients and chill. Use within 2 days. Or
use your favorite jarred salsa.

For the Huevos Warm the tortillas either corn or flour Put some of the
black been chili on the tortillas. Sprinkle o the Monterey jack and/or
cheddar. Heat the salsa and break the eggs and poach in the salsa. Top
with the cooked poached eggs with some of the salsa the eggs were cooked
in. Garnish as you like.

Recipe Notes

With the Black Bean Chili and Salsa made you should be able to make this
dish in 10 minutes. For the timing to work, three things need to heat at
once. Warm the chili on the stovetop, the tortillas in the oven, and the
salsa in the sate pan. Then as the eggs are poaching, spread the chili
over the cheesy tortillas. The eggs are poached on top of the simmering
salsa in just four minutes. This method produces tender, perfect eggs
with no turning, stirring or fuss. Do keep an eye on them so they don't
overcook. When the eggs are done, spoon them onto the loaded tortillas
along with some of the salsa, and serve immediately. Serve piping hot!

Fox's Black Bean Chili

Published in: Cuisine At Home

2 cups Black Beans -- dried
1 tablespoons Cumin Seed
1 tablespoons Oregano -- dried
1/4 cup Olive oil
2 cups Yellow onion -- finely chopped
3/4 cup Green bell pepper -- finely chopped
2 1/4 tablespoons Paprika
1/2 teaspoons Salt
1/2 teaspoons Cayenne
1/2 teaspoons Garlic -- minced
1 1/2 cups Tomatoes -- canned
3 tablespoons Jalapenos -- finely chopped

Sort, rinse, and cook the black beans. Toast the cumin seed and dried
oregano. Saute the onion, bell pepper, paprika, salt, cayenne, garlic in
olive oil. Add the toasted cumin and oregano. Add the garlic. Stir in the
canned tomatoes and the jalapenos and the cooked beans.


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