Huevos rancheros are everything boring breakfasts aren’t: vibrant, satisfying, and packed with nutrients.
If you’re more of an scrambled-eggs-bacon-toast person, I get it. It’s tough to beat the traditional American diner breakfast. But there’s something that old standby lacks: color.
Stare at that plate of brown and beige too long and it all sort of blends together.x
Huevos rancheros are bright-yellow from the sunshine of egg yolks. Huevos rancheros are brick red or herbaceous green, depending on the salsa you choose to grace the dish. Huevos rancheros are often topped with forest-green cilantro, cherry-red hot sauce, and lime-green avocado wedges.
Huevos rancheros are, well, resplendent.
Especially when you make them with the following recipe, which comes from the brand new cookbook Mexican Food: The Ultimate Cookbook, a collection of recipes created by a team of world-class chefs.
Serve these huevos rancheros with a side (don’t worry, we got you), and this dish can also be an incredibly nutritious way to start your day. That means you’ll eat 30 grams of muscle-building protein and 10 grams of filling fiber—plus you’ll even sneak in some produce before noon.
Consider this your new muscle-up morning (or, hey, lunch or dinner) meal. Because one whole egg has six or seven grams of protein, depending on the size, and about 80 calories. (We like Eggland’s Best in terms of flavor and nutrition.) You could use any size in this recipe, but extra-large eggs will better cover small tortillas so that you get a little of each in every bite.
What You’ll Need:
2 Tbsp olive oil
4 small corn tortillas
4 extra-large eggs
1 cup salsa macha (see recipe below) or your favorite salsa
1 avocado, sliced
Cilantro leaves and Greek yogurt or labneh to garnish
How to Make It:
1. In a medium nonstick pan, heat 1 Tbsp oil overmedium. Cook the tortillas till puffed, 20 to 30 seconds per side. Remove each tortilla and place it between paper towels in a tortilla warmer or a clean kitchen towel.
2. In the same pan, add the remaining oil and cook the eggs one at a time until the whites set and the yolks are still runny. Season with salt and remove to reserve on a large plate.
3. Place 2 cooked tortillas on each plate followed by an egg on each tortilla. On each plate, add 1/4 cup of the salsa macha on each of the eggs and tortillas to cover the tortillas and most of the egg whites. Garnish each plate with 1/2 a sliced avocado, cilantro, and a spoonful of Greek yogurt or labneh. Finish with flaky sea salt. Feeds 2
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