Ingredients for Poached Huevos Rancheros
- 2 large eggs
- Apple Cider Vinegar
- 2 cups water
- Chicken Broth
- Black Beans
- 1/2 medium yellow onion, chopped
- Garlic Cloves
- Ground Cumin
- 1/2 teaspoon red chili powder
- Fresh Cilantro
- Salt to taste
- Pepper to taste
- Salsa, to taste
- Romaine Lettuce
- Sliced avocado, to taste
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How to Make Poached Huevos Rancheros
- Bring 2 cups of water and 1 tablespoon of white vinegar to a gentle simmer in a shallow pan (about 8 inches in diameter).
- Ensure there's enough simmering water to fully cover the eggs.
- In a separate stainless steel skillet, heat 1 tablespoon of vegetable broth over medium heat.
- Sauté 1/2 medium yellow onion in the broth for about 5 minutes, stirring frequently, until translucent.
- Add 2 cloves minced garlic, 1 (15-ounce) can of black beans (rinsed and drained), 1/2 teaspoon red chili powder, 1/4 teaspoon ground cumin, and 1/2 cup of vegetable broth to the skillet. (Begin this step while the egg water is coming to a simmer).
- Cook the beans for about 10 minutes on medium-low heat, stirring occasionally until heated through.
- Stir in 1/4 cup chopped fresh cilantro, salt, and pepper to taste.
- Gently crack 2 large eggs, one at a time, directly into the simmering water. Cook for 4-5 minutes, or until the whites are set and the yolks are still slightly runny.
- Carefully remove the poached eggs with a slotted spoon. Briefly rest the eggs on a paper towel to absorb excess water before placing atop the beans.
- Serve immediately, topped with your favorite salsa, shredded romaine lettuce, and sliced avocado.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
18g
Fat
16g
Carbs
18g
