Low Carb Huevos Rancheros

Monday, March 23, 2009

A great meal for breakfast, but hearty enough for a lighter dinner, Huevos Rancheros is always a favorite meal of mine to order out. But sometimes I make it at home, especially if I have left-over black beans from the previous night's meal.

Low Carb Huevos Racheros
1 small onion - 3/4 chopped finely, 1/4 chopped roughly and placed in a glass bowl for salsa
2 roma tomaotes - chopped
1 jalepeno pepper - seeded and minced
2 cloves of garlic, minced - one for the beans, one for the salsa
handful of cilantro
black pepper
1/2 tsp cumin
1 small bay leaf
splash of white vinegar or lime juice
olive oil
1 can black beans (with juice)
4 eggs

For the Beans:
In a pan, heat about 1 tbsp olive oil. Saute the 3/4 onions until just begins to soften and become transulent - about 5 minutes on low heat. Add the one garlic clove and a sprinkling of salt and pepper, and cook until fragrant - about 30 seconds. Add black beans with sauce and all (no need to drain), and using the same can, about half of that can of regular water. Add bay leaf and cumin and let cook about 20 minutes uncovered on medium-low heat, stirring occasionally. Once the sauce has reduced and the beans are very soft and tender, taste and adjust seasoning with salt and pepper. Add a splash of vinegar or juice of lime and set aside, keeping warm.

For the Poached Eggs:
While beans are cooking, set a small saucepan filled 3/4 of the way full with water to a low boil. Careful not to bring the water to a full boil - just to simmering. Once simmering, reduce heat to low and add a cracked egg gently into the water. Crack the egg into a small glass dish to make it easier. Let stand in the water until just firmed, about a minute. Remove with slotted spoon, careful not to break the yoke, and drain well of water. Place on aluminum-lined baking sheet or directly onto meal.

For the Salsa Fresca:
While the beans are reducing and the water is heating, make salsa. In a glass bowl combine the remainder 1/4 onion, tomatoes, 1 garlic clove (minced), jalepeno and chopped cilantro. Season with salt and black pepper to taste. Add a drizzle of olive oil and a squeeze of lime if you have it around. (can substitute lemon, but lime really tastes better). Combine well and set aside.

For the Huevos Rancheros:
On a plate or in a shallow bowl, place a layer of black beans. Add a spoonful of salsa fresca on top, and then gently place the poached egg on top of that. You can garnish with finely shredded sharp cheddar cheese or mexican cheese on top, letting it fall around to the sides. Top with more salsa if desired, and sprig of cilantro. Add a lime wedge to the side for whoever wants a fresh squeeze of lime.

Serve hot.

None-low carb version - place a fried corn tortilla on the botttom of the plate, layering beans, etc. on top as described above.

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