A classic Southern take on the beloved Huevos Rancheros.
Southern Huevos Rancheros
2015-03-31 18:41:40
Yield: 4 servings
Ingredients
- 2 teaspoons canola oil
- 1⁄3 cup finely chopped onion
- 1 clove garlic, minced
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 1⁄4 teaspoon chipotle chile powder
- 1⁄8 teaspoon ground cumin
- 1⁄8 teaspoon salt
- 1 tablespoon fresh lime juice
- Black-Eyed Pea Salsa (recipe follows)
- 8 (6-inch) corn tortillas, heated according to package directions
- 4 large eggs, fried (see Eggs 101 on page 37)
- 3⁄4 cup crumbled queso blanco or feta cheese
- Fresh lime wedges (optional)
Instructions
- In a medium skillet, heat oil over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add garlic; cook for 1 minute. Add tomatoes, chile powder, cumin, and salt. Reduce heat to medium-low; simmer until most of liquid has evaporated, 3 to 5 minutes. Remove from heat; stir in lime juice.
- Place 2 tortillas on each of 4 serving plates. Divide tomato mixture, eggs, Black-Eyed Pea Salsa, and cheese among each serving. Serve with lime wedges, if desired.
Taste of the South https://tasteofthesouthmagazine.com/
Black-Eyed Pea Salsa
2015-03-31 18:43:26
Yield: Approximately 1 1⁄2 cups
Ingredients
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 1⁄4 cup chopped onion
- 1⁄4 cup chopped fresh cilantro
- 1 tablespoon canola oil
- 1 tablespoon fresh lime juice
- 1⁄8 teaspoon salt
Instructions
- In a medium bowl, combine peas, onion, cilantro, oil, lime juice, and salt. Cover and let stand for 30 minutes or refrigerate for up to 3 days.
Taste of the South https://tasteofthesouthmagazine.com/
