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Scrambled Eggs with Black Beans, Broth and Epazote

Source: The Mexican Gourmet
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Active Time:  20 Minutes
Total Time:  35 Minutes
  Serves 6
The scrambled eggs are served bathed in a broth in individual pots. In this case, it is a bean broth flavored with epazote, a unique-tasting herb that often accompanies beans in Mexico. The eggs can also be scrambled with the beans (without broth) for huevos tirados. Serve with hot tortillas.
For Sauce:
3 medium cloves garlic, peeled
2 small onions, coarsely chopped
1 1/2 cups Frijoles de la Olla, measured with broth
2 cups water
2 tablespoons corn or vegetable oil
1/2 tablespoon salt, or to taste
1 oz epazote, washed and tied in a bunch, plus 6 leaves, optional (for garnish)
For Eggs:
2 tablespoons corn or vegetable oil
12 eggs, lightly beaten
salt to taste
Scrambled Eggs with Black Beans, Broth and Epazote Recipe at
FOR SAUCE: puree the garlic and onions in a blender with the bean broth; use a little of the water, if necessary. Heat the oil in a wide earthenware pot or medium saucepan. Pour the garlic mixture and the beans into the oil and fry over low heat for about 10 minutes, stirring. Season with salt and add the remaining water and the bunch of epazote. Bring to a boil and simmer for 15 to 20 minutes; the sauce should be thickened but still "brothy". Remove and discard the epazote before serving.

FOR EGGS: Heat the oil in a large frying pan and scramble the eggs, seasoning with salt.

TO SERVE: Divide the eggs among 6 individual earthenware pots or deep soup bowls, cover with the sauce, decorate with the epazote leaves, if desired, and serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 283
Fat. Total: 19g
Fiber: 4g
Carbohydrates, Total: 14g
Sodium: 1271mg
% Cal. from Fat: 60%
Cholesterol: 379mg
Protein: 15g
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