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A plate of huevos rancheros on a grey surface, accompanied by a bowl of radish pickle and half a lime, with another serving of the dish in the corner of the frame | Hurry The Food Up

HP - Healthy Huevo Rancheros

Course: Breakfast, Lunch
Cuisine: Mexican
Time: Max 20 min
Calories: 450 - 650 kcal
Type: Higher Calories
Diet: dairy-free, gluten-free
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 serving
Calories: 565kcal
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US Customary - Metric

Ingredients

Pickles

Huevos Rancheros

  • 1 tsp olive oil
  • 1 clove garlic (chopped)
  • ½ red onion (finely diced)
  • 1 jalapeño (seeded and chopped)
  • ¾ cup (180 g) crushed tomatoes (~½ can)
  • Salt and pepper to taste
  • 1 large eggs
  • ¾ cup (170 g) black beans (~½ can)
  • 3 corn tortillas (or 1 big flour tortilla)
  • ½ ripe avocado (sliced and seasoned with salt, pepper and lemon juice)
  • 1 sprig cilantro/coriander, fresh

Instructions

Pickles

  • 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.

Huevos Rancheros

  • 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 egg 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.
    Huevos rancheros still in the frying pan | Hurry The Food Up
  • If the pan is big enough, heat up the black beans on the side.
  • Heat the corn tortillas on a toaster or in a pan.
  • Immediately serve the egg 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.

Video

Nutrition

Calories: 565kcal | Carbohydrates: 90g | Protein: 26g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 2100mg | Potassium: 1364mg | Fiber: 21g | Sugar: 16g | Vitamin A: 958IU | Vitamin C: 40mg | Calcium: 216mg | Iron: 7mg