Saturday, October 2, 2010

Mexican Poached Eggs

Who here likes making big full dinners after work?

Don't all raise your hands at once.

Well, for the 100% of us who don't want to spend the entire night dealing with dinner, here's a dish that is practically the embodiment of the Slacker Gourmet philosophy.
  • It's quick - about 15 minutes from start to finish.
  • It's easy - if you can open a can, open a jar, and crack an egg, you have the necessary skills to make this.
  • It's versatile - it works equally well for breakfast, lunch, or dinner.
  • It's cheap. Like, really cheap. You probably have 3 out of the 4 ingredients on hand already.
  • It's really satisfying. It may not look too pretty, but after a full day at work, it's the perfect warm, tasty, and healthy meal.
This is very loosely inspired by the Italian dish Eggs in Purgatory, which was one of those eye-opening epiphany recipes for me - namely, "Hey, I can poach eggs in flavorful liquids, not just water!"

Mexican Poached Eggs
Serves 2

  • 1 14.5oz can black beans, drained and rinsed
  • 1 1/2-2 cups salsa (I used salsa verde)
  • 4 eggs
  • Queso fresco, crumbled

Combine beans and salsa in a large skillet over medium heat and simmer for 3-5 minutes. Break the eggs into the bubbling mixture, spacing them evenly in the pan. Cover and let simmer for about 5-6 minutes, or until whites are barely set (on my stove, this results in firm but slightly creamy yolks). Scoop beans, salsa, and 2 eggs into each bowl and top with queso fresco.

Like I said before, this is not a pretty dish in the slightest. There's really no good way to present it, and I find it's ultimately the most satisfying when everything is just glopped together in a bowl. I definitely recommend queso fresco as the cheese topping, as opposed to something melty like shredded monterey jack - both for flavor and texture.

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