Healthy Huevo Rancheros

Course: Breakfast, Lunch

Cuisine: Mexican

Diet: Gluten Free, Low Calorie, Dairy Free, Vegetarian

Time: Max 20 min

Calories: 150 - 450 kcal

Type: meal plan recipes

Diet: dairy-free, gluten-free

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 360kcal

Get Recipe Ingredients

Make the quick radish pickle: Finely slice the radish and place into a small bowl.
In a small pan, heat the white vinegar, sugar and salt.
Once the sugar and salt have dissolved and the vinegar begins to boil, pour the liquid into the sliced radish bowl and store in the fridge.

In a medium sized non-stick pan, heat the olive oil. Add the onion and turn the heat to low. Sauté the onion until the pieces are soft.
Add the chopped garlic and half the chopped jalapeño and continue cooking until the edges of veggies begin to brown.
Add the crushed tomatoes and salt and pepper to taste, mix and cook for about one minute. If it feels slightly dry, add a tablespoon of water.
Crack the eggs into the sauce and cook at low heat until the whites are cooked. If necessary, cover the pan with a lid for about a minute to cook the egg whites completely. However, avoid over-cooking the egg yolk - make sure it remains runny. Season the eggs with salt and pepper.
Heat the corn tortillas and black beans. I've found the beans work well in a small pan or in the microwave. You can also mix the beans into the tomato sauce if you wish. The tortilla I usually give a couple of minutes in the oven.
Immediately serve the eggs with the tomato sauce on top of the tortillas with a side of black beans, sliced avocado and radish pickles.
Sprinkle the remaining chopped jalapeño, cilantro leaves and enjoy.