Poached Huevos Rancheros

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 free range eggs
• 1 teaspoon apple cider vinegar or 1 teaspoon any other light vinegar
• 4 cups water
• 4 tablespoons chicken broth or 4 tablespoons vegetable broth
• 2 (16 ounce) cans black beans, drained
• 1 medium onion, minced
• 4 medium garlic cloves, chopped
• 2 teaspoons ground cumin
• 1 1/2 tablespoons red chili powder
• 2 tablespoons chopped fresh cilantro
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup salsa (prepared)
• 2 cups shredded romaine lettuce
• 1 large avocado, cubed

Recipe

• 1 bring water and vinegar to a light boil in a shallow pan. make sure there is enough water to cover eggs.
• 2 in a separate stainless steel skillet heat 1 tbs broth. sauté onion in broth over medium heat for about 5 minutes stirring frequently, until translucent. add garlic, beans, red chili powder, cumin, and rest of broth while egg water is coming to a boil. cook beans for about 10 minutes on medium low heat, stirring occasionally. add cilantro, salt and pepper.
• 3 to poach eggs, crack into water and cook about 5 minutes, just until the is set and the yolk have filmed over. remove with a slotted spoon, and place eggs over beans. serve with salsa, shredded romaine lettuce and avocado.