When I made my meal plan for the week (as I do every weekend), I somehow didn't notice that I'd put a Rachael Ray recipe on my list. Why do I even have them in my recipe database, you ask? Because occasionally she doesn't suck at life and produces something tasty. Anyway so when I was starting dinner and saw it was a RR recipe, I panicked. Luckily, tonight's turned out to be one of her rare good recipes.
Though she titled it Green Ranch Hand Eggs in a pathetic attempt to be cutesy, it's really just a variation of Huevos Rancheros. It's very simple and easy to make. It's also very good. We had never had an egg-bean combination before, and it is surprisingly delicious. We will probably experiment with other huevos rancheros recipes (I have one from Didi Emmons that I think would be yummier), but we will keep this recipe on hand just in case.
Green Ranch Hand Eggs
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/2 red onion, finely chopped
1 (15-ounce) can black beans
1 1/2 teaspoons ground chipotle, chili powder or cumin
2 teaspoons hot sauce (recommended: Tabasco or Frank's Red Hot)
4 large or extra large eggs
Salt and pepper
1 (16-ounce) jar tomatillo salsa (salsa verde or green salsa), any brand
1 1/2 cups shredded sharp Cheddar, available in 10 ounce sacks on dairy aisles
4 small (6 to 8-inch) flour tortillas
Garnishes – choose from whatever you have on hand: chopped cilantro or parsley and finely chopped scallions, chives or red onions, sour cream or yogurt
Heat a skillet. Add extra-virgin olive oil and the onion. Cook until slightly softened. Add the black beans, chipotle and hot sauce. Cook until well heated through. Turn heat down to low and keep warm.
Heat a large nonstick skillet or griddle over medium low heat. When hot, drizzle pan with extra-virgin olive oil and add eggs. Cook eggs gently, 2 at a time, with 2 couple inches between each egg, to desired doneness, over easy to over hard. Season the eggs with salt and pepper on 1 or both sides.
Take the lid off of the salsa. Place container in the microwave and warm through, 45 seconds on high.
Spoon salsa over the eggs once you turn them. Place a large handful of shredded Cheddar on top of each salsa covered egg. Cover the pan loosely with a tin foil tent to melt cheese.
If you have a gas top stove, heat and blister the tortillas individually, holding them with tongs, over the open flame of a burner, 15 to 20 seconds on each side. Otherwise, warm tortillas according to package directions for the microwave oven.
To assemble, place a tortilla on a plate. Top with a generous serving-spoonful of warm black beans, top the beans with a fried egg, salsa and cheese. Finish off this killer, 24-hour belly-pleaser with a sprinkle of cilantro or parsley and chopped scallions, chives or red onion, sour cream or yogurt.
Yield: 4 servings