One Skillet Huevos Rancheros With Steamed Eggs Recipe

• 2 tablespoons olive oil
• 1 red onion, thinly sliced
• Kosher salt and freshly ground black pepper
• 1 medium clove garlic, minced (about 1 teaspoon)
• 1 jalapeno, deseeded and roughly chopped (about 1 tablespoon)
• Pinch of dried cumin
• 1 (28-oz) can whole peeled tomatoes
• 1 (15-oz) cans black beans, drained and rinsed
• 4 eggs
• Corn tortillas, toasted or warmed
• 1/2 cup freshly chopped cilantro
• 1 hass avocado, sliced
• 1 lime, sliced

1. Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the onions and a pinch of salt and cook until softened, about 2 minutes. Add the garlic, jalapenos and cumin and cook until fragrant and softened, about 30 seconds more.
2. Add the tomatoes and allow to cook until they soften, then break them apart with a wooden spoon or potato masher. Adjust the heat to maintain a vigorous boil, seasoning to taste, and cook until thickened, 8 to 10 minutes. Lower the heat, stir in the beans and then make wells in the sauce and add the eggs into them. Cover and cook until the whites have set, about 5 minutes. Divide the tortillas among 4 plates and carefully ladle the eggs along with the bean and tomato mixture. Top with cilantro and served with limes and avocado slices.

olive oil, red onion, kosher salt, clove garlic, jalapeno, cumin, tomatoes, black beans, eggs, tortillas, freshly chopped cilantro, hass avocado, lime

Taken from www.seriouseats.com/recipes/2013/11/skillet-huevos-rancheros-recipe.html (may not work)