I need to do a first post sometime- it might as well be now.
At least one night a week we try to eat an egg based dishes, for several reasons. They are inexpensive, contain valuable nutrients and are typically quick and easy to cook. I’m a busy working mom, and at least once a week we have days where things just fall apart and I need a quick week night meal to save us from the dreaded fast food window. Eggs always come to the rescue on nights like that.
Tonight I planned to make Shak-Shuka (a dish where eggs are poached in richly seasoned tomato sauce popular in the middle east and north Africa.) As soon as I got home though I decided that this wasn’t going to work for us tonight. I couldn’t find the beans I needed for the dish. I didn’t have the paprika and I needed to come up with a plan B. I decided to use the same cooking technique with the foods I did have on hand to make a kind of poached huevos rancheros.
Drizzle of olive oil
1 medium red onion chopped fine
2 gloves garlic chopped fine
1 can fire roasted diced green chilis
1 15oz can black beans drained
2 tsp ground cumin
1 28oz can organic diced tomatoes in juice
Salt and pepper to taste
1 cup shredded Mexican cheese (we used 3 cheese blend because it was what we have, but next time will pick a soft Mexican cheese)
8-9 large eggs
In a large oven proof Dutch oven heat oil. Add onion and garlic and cook until onion is soft. Add chilies, black bean and cumin and stir until spices are well combined. Add entire can of diced tomatoes and bring to a boil. Allow to simmer for about 15 minutes until sauce becomes slightly thick. Season with salt and pepper to taste. Turn off the heat and add sprinkle 1 cup of Mexican cheese. Crack eggs one at a time and place over sauce. Work quickly as eggs start to cook as soon as they touch the hot liquid. Place entire dish uncovered in an oven @ 350 degrees and allow to cook for about 8 minutes until eggs are just cooked but yolks are still slightly soft.
