Saladscountryliving5.0
Huevos Rancheros Salad
A bright, sunny-side-up fried egg steals the show on this Southwestern salad topped with queso fresco, cilantro, and a citrusy black-bean-and-tomato salsa.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 20 min👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
📝 Preparation Steps
1
In a medium bowl, gently stir black beans, tomatoes, onion, 1/2 cup oil, lime juice, cilantro, hot sauce, and salt to combine to create a fresh salsa. Set aside. Divide greens among 6 dinner plates and set aside.
black beans, drained and rinsed1 (15 1⁄2-ounce) can
2
With 1 tablespoon olive oil, lightly brush all 6 tortillas and sprinkle lightly with salt to taste. Toast tortillas directly under broiler or over an open flame, ⏱️ 1 minute per side. Cut tortillas into quarters and wrap in foil to keep warm.
3
Evenly divide all but 1/2 cup of the salsa among the plated greens. Divide remaining oil between 2 large nonstick skillets over medium-high heat. Crack 3 eggs into each pan and reduce heat to medium.
large eggs6
4
Season eggs with salt and pepper to taste, and cook, lightly splashing tops of eggs with pan oil, until whites are opaque and yolks are deep golden, about ⏱️ 3 minutes. Transfer 1 egg onto each plate. Sprinkle eggs with queso fresco and remaining salsa; garnish with cilantro. Serve salads immediately with reserved tortillas.
large eggs6
Nutrition Facts
calories
465 calories
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