Huevos Rancheros Salad

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huevossaladFrom Everyday

1/2 cup plus 3 Tablespoons store-bought tomatillo or verde salsa
1/4 cup extra-virgin olive oil, divided
Salt & pepper
One 15 ounce can black beans, rinsed
4 cup tortilla chips
4 ounces Monterey Jack cheese, shredded (about 1 cup)
3/4 head iceberg lettuce, shredded
4 eggs

Preheat the broiler.  Line a baking sheet with parchment.  In a medium bowl, whisk together 1/2 cup salsa and 2 Tablespoons olive oil; season with salt and pepper if needed.

In a medium bowl, mash half of the black beans with the remaining 3 Tablespoons salsa.  Arrange the tortilla chips on the prepared pan and top with the mashed beans and the cheese.  Broil until melted, about 3 minutes.

In a bowl, toss the lettuce and remaining black beans with the salsa.  Divide the tortilla chips among 4 plates; top with the salad.

In a large nonstick skillet, fry the eggs in the remaining 2 Tablespoons of olive oil over medium-high heat.  Place an egg on top of each salad.

- Recipe courtesy of Cathy Pollak


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