Huevos Rancheros Scrambled Eggs.
Recipe reprinted with permission from Fresh by Donal Skehan.
Foto: Half Baked HarvestIngredients
2 servings
- 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
Macronutrients
Calories647
Protein18g
Carbs47g
Fat13g
Source: Half Baked Harvest
Loading comments...