Huevos Rancheros Verdes

Oh Friday, how I long for thee!!! It's Friday and I'm going to party! Not really but the thought of the weekend approaching is making me feel very excited and happy. This week was super-crazy-busy but I can't trade it for anything else. *wink*

So for our Friday recipe share I decided to go with this South American type dish...

Huevos Rancherso Verdes

I'm sorry but I forgot the name of the cookbook I got this from. But here's the recipe....

Huevos Rancheros Verdes

Active time: 30 mins. Total time- 30 mins.

4 Servings

1 ½ cups very thinly sliced romaine lettuce

1 scallion, sliced

2 tbsp. Chopped fresh cilantro

3 tsp. canola oil, divided

2 tsp. lime juice

 ¼ tsp. salt, divided

¼ tsp. freshly ground black pepper, divided

 1 15 oz. pinto beans or 1/1/12 cups cooked

 ¼ cup prepared green salsa

8 -6inch corn tortillas

Canola oil cooking spray

 ¾ cup shredded sharp cheddar cheese

 4 large eggs.

1.       Preheat oven to 400 degrees. F.

2.       Combine lettuce, scallion, cilantro, 1 tsp. oil, lime juice. 1/8 tsp. salt and 1/8 tsp. pepper in a bowl; set aside. Combine beans and salsa in another bowl.

3.       Coat both sides of each tortilla with cooking spray. Place tortillas on a large baking sheet in 4 sets of overlapping pairs (Each pair should overlap by about 3 inches).  Spread about 1/3 cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tbsp. cheese each. Bake until the beans are hot and the cheese is melted, about 10 mins.

4.       Meanwhile, heat the remaining 2 tsp. oil in a large nonstick skillet over medium heat. Crack each egg into a small bowl and slip them one at a time into the pan, taking care not to break the yolks. Season the eggs with the remaining 1/8 tsp salt and pepper. Reduce heat to medium-low and cook undisturbed for 5-7 mins. for soft-set yolks. (for hard-set yolks,  cover the pan after 5 minutes and continue cooking until the yolks are cooked through, 4-6 minutes more)

5.       To assemble, place an egg on top of each pair of tortillas and top with a generous ¼ cup of the lettuce mixture.

My comments...

1. Four of these doesn't cut it for my family so I actually double the recipe and most of my family prefer hard-set yolks so it takes me a bit longer to cook the eggs. So if you are planning on making this and you are doubling the recipe and/or like your eggs with hard-set yolks, plan to be cooking close to 45 minutes intead of the 30 min. mentioned in the recipe.

2. This is a great non-meat dish. Great for those nights where you want something light or when there's a great deal for eggs like what we just had this past week at our local Albertson's. It's also very easy on the pocketbook bec. most of the items in this dish can be purchased at or lower than $1 when they're on sale, and if you have a garden going, the lettuce, scallion and cilantro could be free. :)

3. I LOVE this dish! full of flavor especially with the lettuce mixture. The scallions, cilantro and lime gives the mixture a boost of freshness that perks me up all the time.

4. I add some more of the green salsa and some hot sauce (Tapatio) as a final topping before I bite into this dish. I love it spicier.

5. Because I was doubling the recipe and only had one can of pinto beans on hand, I added a can of black beans instead. I didn't see any difference in flavor by mixing it up.

So that's it. Hope you try this recipe soon.

Till next time,

Grace