Huevos Rancheros with Black Beans
Savory fried eggs served over warm seasoned black beans, finished with zesty salsa, rich goat feta, and fiery hot sauce for a high-protein breakfast.
This vibrant skillet take on huevos rancheros delivers bold Mexican flavors in just twenty minutes without any gluten. Protein-packed black beans simmer gently with cumin and garlic before being topped with crispy-edged fried eggs, tangy goat feta, and zesty salsa. It is a hearty, clean-fueling morning meal that keeps you satisfied for hours.
Ingredients
Every ingredient is a real Clearshelf product, scored- 8415 oz black beans, rinsed and drained
- 971 1/2 tbsp avocado oil
- 901/2 tsp ground cumin
- 91
- 3 tbsp water
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 94
- 90
- 901/2 cup goat feta cheese, crumbled
- 911 tbsp hot sauce
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Warm 0.5 tablespoon of avocado oil in a medium saucepan over medium heat for 1 minute.
- 2
Add the black beans, water, ground cumin, garlic powder, half the salt, and the black pepper to the saucepan. Simmer for 5 minutes, lightly mashing some of the beans with a fork until saucy and thoroughly warmed through, then cover and keep warm off the heat.
- 3
Heat the remaining 1 tablespoon of avocado oil in a large skillet over medium heat for 2 minutes. Crack the eggs directly into the hot oil, season with the remaining salt, and cook for 3 to 4 minutes until the whites are fully set and crisped around the edges while the yolks remain soft and runny.
- 4
Gently warm the salsa in a small saucepan over low heat for 2 minutes until just heated through.
- 5
Divide the warm seasoned black beans evenly between two shallow serving plates. Place two fried eggs over each bean portion, spoon the warm salsa across the eggs, scatter with the crumbled goat feta cheese, and finish with a drizzle of hot sauce before serving immediately.
The seasoned black beans can be cooked ahead and stored in an airtight container in the fridge for up to 4 days. If you prefer your eggs over-easy, flip them carefully 30 seconds before removing from the pan.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.