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Huevos Rancheros

For dinner last week, Linda adapted this from a magazine devoted to egg recipes in the Sunday New York Times. She made quite a few changes, like cutting the serving size in half since we had not been working in the fields all day. So if you want to see the original recipe, google "Huevos Rancheros NYT." I have to admit I was a skeptic, it looked like way too much stuff on one plate, but it was delicious.

Serves 4


2 pounds ripe Roma tomatoes, diced
3/4 cup finely chopped white onion (from ½ medium onion)
2 tablespoons lemon juice
1 teaspoons Srirach sauce (or use a minced jalapeño pepper)
1-1/2 teaspoons kosher salt, such as Diamond Crystal, plus more for seasoning
2 teaspoon minced garlic
1/4 cup olive oil
2 (15-ounce) cans black beans
3/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
4 large eggs
2 tablespoons chopped cilantro leaves, plus more for serving
4 (6-inch) warmed flour tortillas
sliced avocado and crumbled queso fresco, for serving


In a medium saucepan, combine tomatoes, onion, lemon juice, 1 tsp Siricha sauce, 2 teaspoons salt and 1 teaspoon of the garlic, and mix well. Transfer 1 1/2 cups of the fresh salsa to a bowl and set aside.

Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).

In the same saucepan, heat 2 tablespoons of the oil over medium heat. Add the remaining 1 teaspoon garlic and stir until fragrant, 30 seconds. Add the beans (and half their liquid), cumin, smoked paprika and 1/2 cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.

In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates  Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado among the plates and garnish with some of the fresh salsa, queso fresco, and cilantro.