Food & Recipes

Ryan Scott's Huevos Rancheros with Black Bean Tomato Sauce

by Rachael Ray Show Staff 9:00 AM, February 11, 2014

Aired February 11, 2014

Serves 4
2 cups potatoes, cut into 1-inch cubes
5 tablespoons olive oil
1/2 teaspoon garlic powder
Dash of paprika
Salt and freshly ground black pepper
8 eggs
2 cups black beans or 1 cup dry beans, cooked according to package
8 ounces Muir Glen tomato sauce
Heat a large skillet over medium-high heat. In a large bowl, toss together potatoes, olive oil, garlic powder, paprika, salt and pepper. Cook in skillet, stirring occasionally, about 15 minutes or until golden brown. 

Meanwhile, heat a large nonstick pan over medium heat. Crack egg into a small bowl and pour carefully onto the pan. Repeat with each egg, careful not to overcrowd. May be done in two batches. Cook for about 2-3 minutes, flip to other side and cook for another 2-3 minutes until yolks are soft cooked or until desired softness.
In a small pot over medium heat, bring black beans and tomato sauce to a slight boil. Season with salt and pepper, to taste.

Serve eggs with side of black beans and skillet potatoes.