Huevos Rancheros

Huevos Rancheros are the most perfect protein packed breakfast or brunch! They are the answer any time I am craving extra protein or a super hearty, quick meal. I can’t resist them on a brunch menu, either. I have been perfecting my Huevos Rancheros at home, I am excited to share this recipe with you!

This recipe is completely customizable to each taste. I like my breakfast to be mildly seasoned and not spicy, hence this is my version of it but one can add extra seasonings and peppers to make it spicy as you desire. Beans and eggs are main component of this dish and I love the freshness of pico de gallo, its definitely worth the effort if you have access to great tomatoes at home, if not store brought also works wonders! If you are following low calorie diet like me then skip the cheese! You can make this easily dairy free and gluten free dish. If you are following keto, replace the tortilla with keto tortilla and add the cheese! This is perfect filling meal for slow weekend mornings when you want a filling protein packed breakfast or brunch that is as good as you would get at a restaurant! What are you waiting for? Go ahead make this for breakfast tomorrow!

• 

Ingredients

1 15oz canned kidney or black beans, rinsed and drained

2 tbsp lemon juice

2 tbsp olive oil

1 avocado, sliced

1-2 jalapeno, sliced or finely chopped

salt and pepper to taste

4 6 inch corn tortillas

1 cup grated monterey jack cheese (optional)

1 cup salsa, hot or medium as desired

2 tbsp unsalted butter

4 large eggs

1 cup of pico de gallo (homemade or store brought)

sour cream, optional

hot sauce (as desired)

Method

In a small sauce pan over medium heat, warm oil until simmering. Add beans with lemon juice. Use a fork to lightly mash and season with salt and pepper to taste. Set it aside. In a small skillet over medium heat, warm each tortilla, flipping both sides. Spread the bean mixture over the plate and place it on an individual plate. If using cheese, sprinkle now. Set aside on a plate. Melt butter in a large nonstick skillet over medium heat. Break eggs into skillet; season with salt and pepper as desired. Cook until whites are firm and yolks are beginning to set, this process takes approximately 6 minutes. Top off 1 egg on each tortilla, being careful not to break yolks. Serve warm topped with jalapenos, sour cream, pico de gallo, and avocado. enjoy!