Huevos Rancheros
with cumin-lime slaw

Name: Huevos Rancheros
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 Tortillas, corn and taco-sized; 2 Tbsp (more as needed) Oil, cooking; 8 Eggs; 1 can Beans, refried (14oz / 397g); 1 Avocado, sliced; 6 Tbsp Sour cream; 2 cloves Garlic, minced; 1 clove Shallots, sliced; 1/2 to 1 Peppers, chipotle (opt - canned, found usually in adobo sauce), chopped; 2 Tbsp Cilantro, chopped; 2 tsp Oil, cooking; 1 can Crushed tomatoes (14oz / 397g); 1 Tbsp Chili powder; 1/2 tsp Oregano, dried; 1 tsp Soy sauce, low-sodium; 10 oz Coleslaw mix or cabbage, sliced; 3 Tbsp Cilantro, chopped; 1/2 tsp Salt; 1/2 tsp Sugar, white; 2 tsp Cumin; 1 Tbsp Lime juice; 1 Tbsp Oil, olive

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

This traditional Mexican breakfast can be easily made at home for a festive breakfast for dinner. Since there are quite a few components, we take 1 shortcut by using canned refried beans.
Smarts: Instead of frying the tortillas, we take a healthier approach by broiling them.

Ingredients

Metric

Servings:

Huevos Rancheros:

Tortillas, corn and taco-sized - 8
Oil, cooking - 2 Tbsp (more as needed)
Eggs - 8
Beans, refried (14oz / 397g) - 1 can
Avocado - 1 , sliced
Sour cream - 6 Tbsp

Salsa (for Huevos):

Garlic - 2 cloves , minced
Shallots - 1 clove , sliced
Peppers, chipotle (opt - canned, found usually in adobo sauce) - 1/2 to 1 , chopped
Cilantro - 2 Tbsp , chopped
Oil, cooking - 2 tsp
Crushed tomatoes (14oz / 397g) - 1 can
Chili powder - 1 Tbsp
Oregano, dried - 1/2 tsp
Soy sauce, low-sodium - 1 tsp

Cumin-Lime Slaw:

Coleslaw mix or cabbage - 10 oz , sliced
Cilantro - 3 Tbsp , chopped
Salt - 1/2 tsp
Sugar, white - 1/2 tsp
Cumin - 2 tsp
Lime juice - 1 Tbsp
Oil, olive - 1 Tbsp

Prep

Cabbage (if you didn’t purchase coleslaw mix) / Garlic / Shallots / Chipotle peppers (if using) / Cilantro (for salsa and slaw) - Prep as directed. For cabbage, you can also use a food processor. (Can be done up to 4 days ahead)
Make slaw - Combine cabbage / coleslaw mix with salt, sugar, cumin, cilantro, lime juice, and olive oil. Cover and refrigerate for at least 20 minutes. (Can be done up to 1 day ahead)

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Make

Arrange top rack of the oven so it’s 6” / 15cm from the broiler. Turn on broiler. Place tortillas onto a sheet pan (you might have to separate into 2 batches). Brush both sides of tortillas with some oil and broil for 2 to 3 minutes on each side, until they crisp up. Transfer tortillas onto plates (2 / serving).
Heat a saucepan over medium-high heat for salsa. Add cooking oil and then garlic, shallots, and chipotle pepper (if using). Saute for ~1 minute and then fold in crushed tomatoes, chili powder, oregano, and soy sauce. Stir and simmer for ~10 minutes and stir in cilantro.
While salsa cooks, fry eggs in a large non-stick skillet or pan (if using a griddle, set griddle to 325F / 163C). Heat pan over medium heat and then add cooking oil. 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 to tortillas. Repeat until all eggs are cooked.
Empty refried beans into a microwave-safe container. Heat according to instructions on can.
Slice avocados. Enjoy eggs with salsa, avocados, refried beans, sour cream, and slaw on the side.

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