Breakfast, brunch or dinner, this delicious, fresh entree is PERFECT, any time of the day.I’ve served it for breakfast, lunch and dinner and it always brings oohs, aahs and rave reviews.
Chop your garlic, shallot, jalapenos, and peppers ahead of time and store them, refrigerated, in an airtight container. When you’re ready to cook, the meal will come together in minutes.
The guacamole has lots of fresh lime juice which keeps it from turning colors so it too can be made a few hours ahead.
Whether it’s Cinco de Mayo, Mother’s Day or a special family celebration, this delicious, vibrant version of a the Mexican classic, Huevos Rancheros (literally translated “rancher’s eggs) will be sure to please! It’s light, healthy and bursting with delicious flavors that blend together beautifully. Oh and as you can see, it’s fun and lovely to look at too!
- 4 6- inch corn tortillas
- 3 tablespoons olive oil
- sea salt
- 2 medium ripe avocados pitted and peeled
- 1 cup chopped fresh cilantro
- 2 tablespoon fresh lime juice
- 1 large jalapeño finely chopped
- ½ cup finely chopped red or yellow bell pepper
- 1 medium clove garlic minced
- 2 cups red and/or yellow cherry tomatoes
- 2 ears fresh corn kernels removed
- 2 teaspoons finely chopped fresh oregano or 1 teaspoon dried
- sea salt and freshly ground black pepper to taste
- 4 large eggs
- In a small bowl, mash the avocados with half of the cilantro, the lime juice, and salt to taste. Set aside, covered with plastic wrap touching surface.
- Wrap the 4 corn tortillas in damp paper towels or a damp kitchen towel, then wrap loosely in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 15-30 seconds.
- Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until hot. Add the jalapeño and bell pepper and cook, stirring, until the peppers begin to soften about 1 minute. Add the garlic and cook, stirring, until fragrant and golden, about 30 seconds. Add the tomatoes and corn, sprinkle with 1/2 teaspoon sea salt, and cook, stirring, until slightly softened and heated through, about 1 minute. Stir in the remaining cilantro and season with sea salt and pepper to taste. Transfer to a bowl and wipe out the skillet.
- Heat the remaining 1 tablespoon of oil in the skillet over medium-low heat. Break the eggs into the skillet, sprinkle with salt and pepper, and cook, covered, until the whites are set, about 5 minutes.
- While the eggs cook, wrap the 4 corn tortillas in a damp paper towel or a damp kitchen towel, then wrap loosely in plastic wrap and place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 15-30 seconds.
- If you don't have a microwave, warm each tortilla in a dry skillet over medium heat until soft, then wrap in a slightly damp kitchen towel until ready to prepare plates.
- Place a warmed corn tortilla on each of four serving plates. Divide the avocado mixture evenly among the four plates on top of tortillas. Top each with an egg and some of the tomato/corn mixture. Garnish with more cilantro and/ or fresh oregano, if desired. Serve immediately.
- Serves 4