I’m not a big lover of typical breakfast foods, as I’ve probably mentioned. But do you know what I do love? Mexican food. Like, a lot. If someone told me I could only eat one type of food for the rest of my life, it would probably be Mexican. Or Greek. Or Italian. Or Thai. Okay don’t ask me that question. But really, Mexican food is the best. So making Huevos Rancheros for breakfast will make even a girl like me get excited to wake up in the morning.
I mentioned these in my post about a girls weekend at camp. We don’t have electricity at camp, so I love making Huevos Rancheros there because they seem impressive but are so easy! They look pretty and taste amazing. They also go so well with mimosas.
Huevos Rancheros can be verrrrrry heavy, And although I am by no means a health food enthusiast, I don’t like eating something so early in the morning that makes me want to go back to bed immediately. I lightened these up by starting with a thin layer of refried beans, making a fresh homemade salsa and topping them with green onion and some feta cheese. Delicious.
- 2 cloves of garlic
- 2 medium jalepenos
- 250 grams cherry tomatoes
- 1 lime, juiced
- Salt and pepper, to taste
- 6 tortillas
- 6 eggs
- 1 tbs canola oil
- 1/2 cup feta. crumbled
- 1/3 cup green onions, sliced
- 1 can refried beans
- 1. Mince the garlic, dice the tomatoes and finely cut the jalepenos.
- 2. Mix them together with lime juice, salt and pepper. Let sit overnight if desired.
- 1. Preheat oven to 350°F.
- 2. Heat oil over medium heat. Fry 6 eggs till whites are mostly cooked, but still slightly runny.
- 3. Spread beans thinly over each tortilla and place egg on top of each. Sprinkle feta on top.
- 4. Place on baking sheet and bake for approximately 10 minutes, until tortilla is slightly crispy around edges. Egg whites should be fully cooked and yolk still runny.
- 5. Top each tortilla with salsa and green onions. Enjoy!