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Sunday, June 19, 2016

Huevos Rancheros

Breakfast is my favorite meal and I love Mexican food, so Huevos Ranceros is always a special treat for me.  It's always an easy choice when I travel since it's easy to find and very filling as a complete meal.  In my version, I often skip the tortilla.  This time, I made my own with teff flour, which is low carb and gluten free.  I used seasoned beans and made everything from scratch, so it is super fresh.

Huevos Rancheros
Serves 2

2                   6" Tortillas (I made my own from teff flour; link below)
4 Large        Eggs 
1 Cup           Seasoned Beans (link to recipe below) 
1 Large        Tomato, washed, cored, and diced
1/2 Large    Avocado, pitted and sliced
2 Tbsp         Fresh cilantro, washed, dried, and finely chopped
1/2                Lime, washed and cut into wedges, pith removed
2 oz              Crumbled cotija cheese ( I made that, too.  Link below)
                      Vegetable Oil
                      Salt and freshly-ground Black Pepper 
                      Hot Sauce, Sour Cream, Salsa if desired

Preheat to 400 degrees.
Place 2 small or 1 large cast iron skillet(s) in the oven to warm for about 10 minutes.
Carefully remove hot pan(s) from oven to stovetop and brush entire inside(s) with oil.
Lay tortillas down in pan(s) and brush with oil.
Using a spoon, spread about 1/2 cup beans onto each tortilla, making an indentation in the center for each for the eggs.
Crack two eggs into the indentations ofthe beans in  each tortilla.
Return pan(s) to oven and bake 10-12 minutes, or unitl eggs are cooked to desired doneness.
Plate and season with salt and pepper.
Top with crumbled cheese, tomatoes, and cilantro.
Serve with avocado and lime. 

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