This version of Huevos Rancheros is my FAVORITE way to enjoy breakfast. Make this as spicy or mild as you’d like.
My boys and I are smack in the middle of what I call getting back into the groove. I am consistently (freakishly, perhaps) putting the little boys to bed at ridiculously early times each evening and feeding them food that is healthier than anything they have seen in months. It feels good, after a summer filled with inconsistent sleep schedules and loads of sugar and activity.
One of the perks of putting healthy things into my little ones’ tummies is that I tend to also have the desire to put healthy things into my own tummy. I have been wanting to make my own version of Huevos Rancheros for a long long time, and this morning finally felt it was time. I added a few nutritious twists to this breakfast favorite. I loved it so much that I plan to make it again tomorrow.
Heat 2 tablespoons of olive oil in a skillet over medium heat.
Add:
1 bunch green onions, thinly sliced (white and light green parts only)
2 cloves garlic, minced
1 jalapeño pepper, finely chopped (optional, but highly recommended)
If you would like to know how my skillet became scorched, you can ask my huband. 🙂 daporta at gmail dot com (you’re welcome, Hubby!)
Cook, stirring, until softened and fragrant (mmm, it will start to smell sooo good), about 3 minutes.
Add:
14.5-oz. can diced tomatoes
1 cup fresh chopped kale leaves
1/4 cup fresh cilantro, chopped
Bring the mixture to a boil. Reduce to medium-low heat and simmer for 10 minutes, stirring occasionally.
Meanwhile, in a separate scorched skillet, heat 2 tablespoons of olive oil over medium heat. Turn the skillet until the bottom is thoroughly coated with the oil. Add two 6-inch corn tortillas (one at a time), cooking each side for 1 to 2 minutes, or until bubbles begin to form on the surface.
(Although I suggest using corn tortillas, I used whole wheat. Either one will provide you with a great result.)
Remove the tortillas from the skillet and cover to keep warm.
Crack 4 large eggs into the same skillet and cook to desired doneness (I like my yolks nice and runny).
Place each tortilla on a serving plate and top each with half of the sauce and 2 prepared eggs.
Garnish with salsa and cilantro.
This is my new favorite breakfast, I swear.
For a few runners-up, check these out: Breakfast Stromboli, Sausage Egg and Veggie Scramble and Stuffed Breakfast Tomatoes!
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 bunch green onions thinly sliced (white and light green parts only)
- 2 cloves garlic minced
- 1 jalapeno pepper finely chopped (optional)
- 14.5 oz. can diced tomatoes
- 1 cup fresh kale leaves chopped
- 1/4 cup fresh cilantro chopped
- 2 tbsp. extra-virgin olive oil
- 2 6-inch corn tortillas
- 4 large eggs
- Salsa for garnishing (optional)
Instructions
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onions, garlic and jalapeños (if using) and cook, stirring, until softened and fragrant, about 3 minutes. Add the tomatoes, kale and cilantro and bring the mixture to a boil. Reduce to medium-low heat and simmer for 10 minutes, stirring occasionally.
- Meanwhile, in a separate skillet, heat 2 tablespoons of olive oil over medium heat. Turn the skillet until the bottom is thoroughly coated with oil. Add the tortillas, one at a time, cooking each side for 1 to 2 minutes, or until bubbles begin to form on the surface. Remove from skillet and cover to keep warm. Crack eggs into the same skillet and cook to desired doneness.
- Place each tortilla on a serving plate, topping each with half the sauce and 2 prepared eggs. Garnish with salsa and cilantro, if desired. Serve warm!
Nutrition
Made it, loved it, posted it! My husband and I thought these huevos rancheros were absolutely delicious.
What a beautiful plate! I love this flavor combination – definitely have to try this one out! Yum!
"Meanwhile, in a separate scorched skillet …. " Hilarious. Looks delicious.
Love this! It's definitely a fabulous breakfast!