Huevos Rancheros Scrambled Eggs.
Recipe reprinted with permission from Fresh by Donal Skehan.
Foto: Half Baked Harvest
Ingredients
- 4 large free-range eggs, lightly beaten
- 6 small corn tortillas, warmed
- sea salt and freshly ground black pepper
- guacamole, for serving
- black beans and cheese, for serving (optional)
- 1 1/4 cups cherry tomatoes, diced
- 1/2 red onion, finely chopped
- small handful fresh cilantro, roughly chopped, plus more for serving
- juice of 1/2 a lime, plus wedges to garnish
- sea salt to taste
Steps
-
1. Prepare the tomato salsa by combining all the ingredients together in a bowl. Season with sea salt to taste. Set aside at room temperature until needed. 2. Heat a small non-stick pan over medium-high heat and add the eggs. Lower the heat and scramble the eggs slowly until you have a thick but loosely scrambled egg mixture. Remove from the heat immediately and season with sea salt and ground black pepper. 3. To serve, smear each corn tortilla with a heaping tablespoon of guacamole. Spoon in the scrambled eggs, then scatter the tomato salsa on top. Garnish with cilantro sprigs and lime wedges.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| large free-range eggs | 4 | - | - |
| small corn tortillas | 6 | - | - |
| sea salt and freshly ground black pepper | - | - | - |
| guacamole | - | - | - |
| black beans and cheese | - | - | - |
| cherry tomatoes | 0.25 cups | Rp 12.000/kg | Rp 300 |
| red onion | 0.5 | - | - |
| small handful fresh cilantro | - | - | - |
| juice of 1/2 a lime | - | - | - |
| sea salt to taste | - | - | - |
*Estimated market prices, may vary by region
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