Healthy Huevos Rancheros
Oodles of Obliciousness - Huevos Rancheros

Healthy Huevos Rancheros

A taste of Mexico tonight – a healthy version of huevos rancheros.  Huevos Rancheros is one of my favourite quick meals.  Traditionally eaten for breakfast, it’s one of those ones I could eat any time of the day, and one of my go-tos when I’m late getting home.  Sadly the fried corn tortilla in the traditional version makes it something which isn’t particularly healthy to eat regularly.  Whilst I still enjoy the real thing as an occasional brunch, I can eat this version whenever I want without any guilt pangs; if anything it makes me feel positively virtuous.

Healthy Huevos Rancheros
Print Recipe
A healthy version of a traditional Mexican breakfast
Servings Prep Time
1 as a main meal (2 as breakfast) 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 as a main meal (2 as breakfast) 5 minutes
Cook Time
10 minutes
Healthy Huevos Rancheros
Print Recipe
A healthy version of a traditional Mexican breakfast
Servings Prep Time
1 as a main meal (2 as breakfast) 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 as a main meal (2 as breakfast) 5 minutes
Cook Time
10 minutes
Ingredients
  • 1 tsp olive oil
  • 2 cloves garlic (crushed or grated)
  • 250 grams tomatoes (chopped)
  • 2 tsp tarragon (dried or fresh)
  • 1 tsp chilli flakes (or half a teaspoon chilli powder)
  • dash balsamic vinegar
  • 2 eggs
  • 1 avocado (sliced)
  • grated cheese
Servings: as a main meal (2 as breakfast)
Instructions
  1. Add the oil to a large frying pan or wok and warm over a medium heat. Once warm, add the garlic and saute until you can smell it (about 30 seconds).
  2. Add the chopped tomatoes, chilli, vinegar and a pinch of salt and cook over a medium heat for 10 minutes or so until the tomatoes start to go into a thick sauce. have a quick taste to make sure you have enough chilli for your tastes.
  3. Whilst the sauce is cooking, poach your eggs
  4. Just before serving, stir the tarragon through the tomato sauce
  5. Arrange the sliced avocado on a plate, top with the sauce and the poached eggs. Grate a little cheese over the top and enjoy.
Recipe Notes

I prefer baby tomatoes as they're quick to chop (i just half them) and I like the taste, but you can use any type, or even chopped, tinned ones.

I find my wok is ideal for making the tomato sauce.

The traditional version of huevos rancheros has fried eggs, as well as a fried tortilla - feel free to use them in this version instead of poached should you wish.

Normally I like to offer alternatives for herbs and spices, but in this case only tarragon will do.  Luckily it's readily available - I always keep a jar in my spice cupboard.

As always, I'd love to know how you get on if you give this recipe a try.

Enjoy

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