Huevos Rancheros Made Weeknight Simple

Here is one of my absolute favorite recipes made with three main staples you likely already have in your home: black beans, eggs and salsa. It passes the weeknight test ("Can I come home exhausted, cook it in under half an hour and it will still taste great?") and tastes really fresh and healthy with the cilantro and scallions. This is a great meatless entree, a great protein blast for the end of your day (and good leftovers for breakfast if you have any!).

I serve this as is, but you can put over oven warmed tortillas to be more authentic.

Ingredients

• 1 16-ounce jar salsa (2 cups)
• 1 15.5-ounce can black beans, rinsed
• 4 large eggs
• 1 Tbsp. Asian chili paste (or hot sauce of your choice) 
• kosher salt and black pepper
• 5 scallions, sliced
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream

Directions

1. In a large skillet, combine the salsa and beans and bring to a simmer. Once simmering, add chili sauce and stir.
2. Make 4 wells in the bean mixture. Crack each egg into a small bowl and slide it gently into a well. Season with salt and pepper.(Some people also add a little bit of cumin here, but I skip this.)
3. Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks.
4. Sprinkle with the scallions and cilantro. Divide among plates and serve with sour cream.
5. If you can spare the extra calories, sprinkle with a bit of Mexican blend cheese.

Adapted from: http://www.realsimple.com/food-recipes/browse-all-recipes/skillet-poached-huevos-rancheros-00000000027548/index.html