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	peggy's kitchen

Huevos Rancheros with Fresh Avocado & Black Beans

By Cynthia Lair

This dish is simple. Buying fresh eggs from pastured hens makes the flavor deeper and richer. Muir Glen Fire-Roasted Chopped Tomatoes with green chiles is an excellent product to use; some or all of the chile peppers can be omitted.

• 1 tablespoon extra virgin olive oil
• 1/4 cup chopped onion
• 3 cloves garlic, minced
• 3 chile peppers: serrano, habanero, jalapeno
• 16-oz can chopped tomatoes
• pinch sea salt
• pinch chile powder
• 1 tablespoon butter
• 4 corn tortillas
• 4 eggs

Toppings and Sides

• grated cheese or sour cream
• slices of ripe avocado
• black beans

Heat oil in a medium-size skillet. Add onion, garlic, chiles, tomatoes, salt, and chile powder. Bring sauce to boil. Reduce heat and let simmer about 10 minutes. In a second frying pan, heat butter a little at a time. Fry tortillas for about 30 seconds on each side and set aside in a warm place. Heat an additional teaspoon or two of butter over low heat until melted. Crack each egg into a small bowl; gently pour each egg into the skillet. Cook covered 3 minutes, remove cover, and cook for a few minutes more or until yolk is set but slightly undercooked.

Place tortilla on a plate with egg on top. Cover egg with the sauce. The sauce will cook the top of the egg. Serve with shredded cheese or sour cream on top, avocado and beans on the side.

Preparation time: 20 - 30 minutes

Servings: 4

Cynthia Lair has been part of the nutrition faculty at Bastyr University since 1994. Recipe reprinted from Cynthia Lair's Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children and Their Parents (Moon Smile Press, 1998); and Feeding the Young Athlete: Sports Nutrition Made Easy for Players and Parents, with Scott Murdoch, PhD, RD (Moon Smile Press, 2002). Both are available from www.feedingfamily.com.