Poached Huevos Rancheros

• 4 free range eggs
• 1 teaspoon apple cider vinegar or 1 teaspoon any other light vinegar
• 4 cups water
• 4 tablespoons chicken broth or 4 tablespoons vegetable broth
• 2 (16 ounce) cans black beans, drained
• 1 medium onion, minced
• 4 medium garlic cloves, chopped
• 2 teaspoons ground cumin
• 1 1/2 tablespoons red chili powder
• 2 tablespoons chopped fresh cilantro
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup salsa (prepared)
• 2 cups shredded romaine lettuce
• 1 large avocado, cubed

1. Bring water and vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs.
2. In a separate stainless steel skillet heat 1 tbs broth. Saute onion in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, beans, red chili powder, cumin, and rest of broth while egg water is coming to a boil. Cook beans for about 10 minutes on medium low heat, stirring occasionally. Add cilantro, salt and pepper.
3. To poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk have filmed over. Remove with a slotted spoon, and place eggs over beans. Serve with salsa, shredded romaine lettuce and avocado.

range eggs, apple cider vinegar, water, chicken broth, black beans, onion, garlic, ground cumin, red chili powder, fresh cilantro, salt, pepper, salsa, shredded romaine lettuce, avocado

Taken from www.food.com/recipe/poached-huevos-rancheros-264175 (may not work)