Poached Huevos Rancheros - cooking recipe

Ingredients

4 free range eggs
1 teaspoon apple cider vinegar or 1 teaspoon any other light vinegar
4 cups water
4 tablespoons chicken broth or 4 tablespoons vegetable broth
2 (16 ounce) cans black beans, drained
1 medium onion, minced
4 medium garlic cloves, chopped
2 teaspoons ground cumin
1 1/2 tablespoons red chili powder
2 tablespoons chopped fresh cilantro
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup salsa (prepared)
2 cups shredded romaine lettuce
1 large avocado, cubed

Preparation

Bring water and vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs.
In a separate stainless steel skillet heat 1 tbs broth. Saute onion in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, beans, red chili powder, cumin, and rest of broth while egg water is coming to a boil. Cook beans for about 10 minutes on medium low heat, stirring occasionally. Add cilantro, salt and pepper.
To poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk have filmed over. Remove with a slotted spoon, and place eggs over beans. Serve with salsa, shredded romaine lettuce and avocado.