White Bean Huevos Rancheros

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This is a lighter take on classic huevos rancheros, which can include plenty of refried black beans. In his version, Neal Fraser uses simmered whole white beans; here, the beans are mashed with ham to form the base of the dish, then piled with corn tortillas, fried eggs and queso fresco before broiling. A warm tomato salsa tops it all off. More Great Breakfast Recipes

By

Neal Fraser

Updated on May 25, 2017

White Bean Huevos Rancheros — Photo: © John Kernick

Total Time:

1 hr

Yield:

6

Ingredients

7 tablespoons extra-virgin olive oil
1 large garlic clove, very finely chopped
1 large onion, finely chopped
3 large tomatoes, cored and coarsely chopped
1/2 canned chipotle chile in adobo, minced (about 1 teaspoon), plus 1 teaspoon of the adobo sauce from the can
1 tablespoon freshly squeezed lime juice
2 tablespoons very finely chopped cilantro
Salt and freshly ground black pepper
4 ounces thickly sliced ham, coarsely chopped
Two 15-ounce cans white beans, drained
1/2 cup water
12 corn tortillas, warmed
1 dozen large eggs
1/2 cup crumbled queso fresco
Sour cream, for serving

Directions

In a medium saucepan, heat 2 tablespoons of the oil. Add the garlic and half of the onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the tomatoes, chipotle and adobo sauce and cook over low heat, stirring, until the tomatoes have broken down but are still slightly chunky, about 20 minutes. Stir in the lime juice and cilantro and season with salt and pepper; keep warm.
Meanwhile, in a medium skillet, heat 2 tablespoons of the oil until shimmering. Add the remaining onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the ham and cook, stirring, until browned, about 5 minutes. Add the beans and water, season with salt and pepper and cook over moderately low heat, mashing, about 10 minutes.
Preheat the broiler. Spoon the bean mixture into 6 ovenproof shallow bowls and top with 2 folded tortillas. Set the bowls on a sturdy baking sheet.
In a large nonstick skillet, heat 1 tablespoon of the oil. Crack 4 eggs into the skillet and cook over moderate heat until the bottoms are just set, about 2 minutes. Transfer 2 eggs to each bowl. Repeat 2 more times with the remaining oil and eggs.
Sprinkle the queso fresco over the eggs. Broil the eggs 6 inches from the heat for about 1 minute, until the cheese is lightly browned and the egg yolks are just set. Spoon the warm tomato salsa on top and serve with sour cream.