Huevos rancheros (adapted from "The Complete Cooking Light Cookbook")
1 1/2 cups diced tomatoes (or 1 can)
1 1/2 cups cooked black beans (or 1 can)
1 can (7 oz.) diced green chiles
2 Tbsp chopped cilantro
2 tsp chili powder
1/2 tsp cumin
salt and pepper to taste
1/4 cup shredded white cheddar
1 green onion, chopped
Combine tomatoes, beans, chiles (including liquid), cilantro, chili powder, cumin, and salt and pepper in a large skillet. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 10 min. Pour each egg* into a separate cup and gently pour into bean mixture. Cover and simmer for 7-8 min, until eggs are done to your liking. Garnish with cheese and onion. Serves 3.
*I was cooking for myself, so I only cooked one egg in the mixture. When I was ready for leftovers, I brought an individual serving of the bean mixture to a simmer and then cooked another egg.
I really enjoyed this. Of course traditional huevos rancheros involves a corn tortilla, but I left it out because I was eating this with jalapeno cornbread mini muffins. This was the perfect vegetarian dish for a big meat-eater because I swear that it had a ground beef texture to it. And I don't even have any ground beef in my apartment, so I know that I didn't go into a trance and slip some in. I'm a big fan of topping just about anything with an egg, so this made my night. It was incredibly filling, too, and a leftover serving gave me enough iron to be eligible to donate blood this afternoon!