Martine Garcia’s Huevos Rancheros
For the Pico de Gallo:
1 large ripe tomato, peeled, seeded and chopped
1 cup chopped onions
1 jalapeño, seeded and chopped
1 cup loosely packed cilantro leaves (no stems), chopped
Juice of 1 large lime
Salt and freshly ground pepper to taste
For the eggs:
2 cups medium Salsa Picante brand or similar medium salsa
1 (15.5-ounce) can Goya black beans, undrained
1 tablespoon olive oil
1 cup chopped onions
4 flour tortillas (10-inch burrito size)
6 fresh eggs
1 cup grated Monterey Jack cheese
Salt and freshly ground pepper to taste
1/2 cup sour cream, preferably Mexican
-
Make the Pico de Gallo: Combine the ingredients in a medium bowl and mix
well. Cover and refrigerate. -
Preheat the oven to 350 degrees. Set aside a generous 1/3 cup salsa.
Place remainder in a 2-quart saucepan, add the black beans and their juice,
stir and cook over medium heat until thickened but still juicy, about 10
minutes. -
Heat the oil in a small saucepan over medium heat and add the onions.
Cover and cook until tender, about 7 minutes, stirring frequently. Set
aside. -
Grease 4 (8-inch) round cake pans, pie plates or oven-safe skillets with
cooking spray and carefully fit a tortilla in each, gently pleating the
excess on the sides. Bake until crisp, 8 to 10 minutes. -
Meanwhile, scramble the eggs. (I like to put the raw eggs through a
colander and cook them in a nonstick pan over a pot of simmering water.) -
Spread a generous tablespoon of reserved salsa over the bottom of each
tortilla cup and spoon 1/4 of the scrambled eggs and then 1/4 of the cheese
on top of each. Heat in the oven until the cheese melts, about 2 minutes. -
To serve: Carefully slide each tortilla cup from the pan onto a serving
plate. Stir the onions into the black-bean mixture and season with salt and
pepper. Serve with the bean mixture, Pico de Gallo and the sour cream on the
side, to spoon as desired into the tortilla cups.
YIELD 4 servings, with leftovers of the Pico de Gallo and the bean mixture