Huevos Rancheros
with curtido / jicama sticks

Name: Huevos Rancheros
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6 oz Cabbage, red, very thinly sliced; 2 oz Carrots, shredded (look for pre-shredded to save time); 1/2 Jalapenos (opt), diced; 1 clove Garlic, chopped; 1/2 tsp Oregano, dried; 1 1/2 Tbsp Vinegar, apple cider; 1 1/2 Tbsp Oil, cooking; 1 can Beans, refried (14 oz / 397 g); 8 Tortillas, gluten-free corn and taco-sized; 1 Tbsp + 1 Tbsp Oil, cooking; 8 Eggs; for serving Salsa, use your favorite store-bought variety; for serving Sour cream (opt); 12 oz Jicama, sliced into sticks (sub cucumbers); 1 Tbsp Lime juice; 1 tsp Chili powder, more or less, to taste; 1/2 tsp Sugar, more or less, to taste

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

We love this Mexican breakfast as a fresh, fun dinner. Baked tortillas provide crunch, refried beans make a hearty base, and curtido adds a tangy fresh element.
Smarts: Feel free to customize this meal any way you'd like - leaving out an element or adding some extra vegetables on the side.

Ingredients

Metric

Servings:

Curtido Pickled Cabbage:

Cabbage, red - 6 oz , very thinly sliced
Carrots - 2 oz , shredded (look for pre-shredded to save time)
Jalapenos (opt) - 1/2 , diced
Garlic - 1 clove , chopped
Oregano, dried - 1/2 tsp
Vinegar, apple cider - 1 1/2 Tbsp
Oil, cooking - 1 1/2 Tbsp

Huevos Rancheros:

Beans, refried (14 oz / 397 g) - 1 can
Tortillas, gluten-free corn and taco-sized - 8
Oil, cooking - 1 Tbsp + 1 Tbsp
Eggs - 8
Salsa, use your favorite store-bought variety - for serving
Sour cream (opt) - for serving

Jicama Sticks with Chili Powder and Lime:

Jicama - 12 oz , sliced into sticks (sub cucumbers)
Lime juice - 1 Tbsp
Chili powder - 1 tsp , more or less, to taste
Sugar - 1/2 tsp , more or less, to taste

Prep

Cabbage / Carrots / Jalapenos / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
Make curtido - (Skip if made ahead for Tuesday.) Whisk together oregano, vinegar, and oil (portion for curtido). Add cabbage, carrots, jalapenos, and garlic. Toss everything together to combine. (It’s messy, but the easiest way to combine everything is with your hands.) (Can be done up to 3 days ahead)
Jicama - Peel and slice into sticks. If prepping ahead, store the sliced jicama in cool water in the refrigerator. (Can be done up to 2 days ahead)

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Make

Arrange top rack of the oven so it’s 6” / 15 cm from the broiler. Turn on broiler (use the low setting if available).
While broiler is heating, season jicama sticks with lime juice, chili powder, and sugar. Set aside.
Empty refried beans into a microwave-safe container. Heat according to instructions on can. Set aside, covered to keep warm.
Place tortillas in a single layer on a sheet pan (you might have to separate into 2 batches). Brush both sides of tortillas with the first portion of oil (for huevos rancheros). Broil for 2 to 3 minutes on each side, until they crisp up. Transfer tortillas onto plates (2 / serving).
Heat a nonstick pan with second portion of oil (for huevos rancheros) over medium heat. Crack eggs into heated oil (you may have to work in batches) and cook until the whites are set. If you like your eggs less runny, cover the pan with a lid and cook until eggs are at the consistency you want.
Transfer eggs to tortillas.
Toss curtido and season with some salt and pepper.
Top tortillas and eggs with refried beans, curtido, salsa, and sour cream. Enjoy crunchy jicama sticks on the side.

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