Huevos Rancheros over Cheesy Grits with Roasted Tomato-Poblano Salsa
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Ingredients & Equipment
What we send
- 4 ouncestomatillo
- 2corn tortillas
- 1poblano chile
- 1 canblack beans
- 3/4 pintgrape tomatoes
- 1 clovegarlic
- 1/2 cupquick-cooking grits
- 2 ouncesshredded Monterey Jack cheese
- 1/8 ouncecilantro
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- baking sheets
- 6" small pot with lid
- 12" large nonstick pan with lid
Preheat oven to 450ºF. Remove and discard husks from tomatillos, if needed, then rinse and cut into ¼-inch cubes. Rinse remaining produce. Stack tortillas and thinly slice into strips, then halve crosswise. Halve poblano lengthwise; using a knife tip, discard seeds and stem, then cut into ¼-inch dice. Drain and rinse black beans and pat dry with paper towel.
Line 2 baking sheets with foil. On 1 prepared sheet, toss whole grape tomatoes, whole garlic clove, tomatillos, and poblano with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until tomatillos are lightly charred and grape tomatoes and garlic begin to soften, 13-15 minutes.
Bake black beans and tortillas
On 1 half of other prepared baking sheet, toss black beans with 2 teaspoons olive oil, ¼ teaspoon salt, and pepper as desired. Then, add tortilla strips to other half of sheet and toss with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange beans and tortillas in a single layer and bake (with vegetables) until tortilla strips are browned and black beans are warmed through, 5-6 minutes.
While beans and tortillas bake, in a small pot, bring 2 cups water to a near-boil over high heat (it should just be lightly bubbling). Whisk in grits and ¼ teaspoon salt until smooth. Reduce heat to medium low and cover pot. Cook grits, whisking occasionally, until thickened, 5-7 minutes. Remove pot from heat and whisk in Monterey Jack to combine. Taste and add salt and pepper as desired.
While grits cook, heat 2 teaspoons olive oil in a large nonstick pan over medium heat. When oil is shimmering, crack 4 eggs into pan and season with salt and pepper as desired (save remaining eggs for another recipe). Fry until whites start to set, 2 minutes. Cover pan and continue frying until whites are mostly set but yolks are still runny, 2 minutes more. Finely chop cilantro leaves and stems. Halve lime; cut 1 half into wedges for serving.
Plate huevos rancheros
Once vegetables are roasted, squeeze over juice of remaining lime; toss to combine. Using a fork, gently mash tomatoes and garlic on sheet to break down and release their juices. Divide grits between serving bowls and top with black beans, salsa, tortilla strips, fried eggs, and cilantro. Serve with lime wedges for squeezing over. Dig in!