Fresh Huevos Rancheros

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

eggs on corn tortilla

Method: Stovetop Cuisine: Mexican

This classic huevos rancheros recipe features fresh pico de gallo on top. Huevos rancheros is a vegetarian Mexican breakfast with eggs, tortillas and salsa. Recipe yields 4 hearty but modest servings of one tortilla and egg each, so multiply the recipe if necessary.

subheading: Pico de gallo*:

2 medium ripe tomatoes, chopped (about 1 ½ cups)

¼ cup finely chopped white onion

¼ cup chopped fresh cilantro

2 tablespoons lime juice (about 1 medium lime)

¼ teaspoon fine-grain sea salt

subheading: Refried beans:

2 teaspoons extra-virgin olive oil

¼ cup finely chopped white onion

¼ teaspoon fine-grain sea salt

1 teaspoon ground cumin

1 can (15 ounces) black beans or pinto beans, rinsed and drained, or 1 ½ cups cooked beans

¼ cup water

Freshly ground black pepper, to taste

½ teaspoon lime juice

subheading: Everything else:

1 ½ cups (12 ounces) of your favorite red salsa, either homemade or jarred

4 teaspoons extra-virgin olive oil, divided

4 eggs

4 corn tortillas

½ cup shredded Monterey Jack cheese (optional)

Freshly ground black pepper

Optional garnishes: Crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro and/or hot sauce

Directions at cookieandkate.com

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