Mexican Huevos Rancheros

February 14, 2018
This simple breakfast version of Huevos Rancheros is not only easy, but it utilizes leftover salad ingredients to make this quick and without sacrificing flavor!
We make these on the weekend and can have them ready within 5-6 minutes!
Ingredients: CLICK HERE to download the recipe card
1 uncooked flour tortilla*
Leftover salad**
2 eggs
Salt and pepper to taste
Optional: guacamole and Tabasco
In a heated skillet, heat your tortilla on both sides until lightly browned (30 seconds – 1 minute on each side). Remove and set aside.
Dump your tomatoes and leftover salad in skillet and heat slightly for about 30 seconds.
Carefully break each egg on top of salad/tomato mixture. Sprinkle with salt and pepper. Cover and cook until egg whites are opaque and yolks are cooked to your liking – 4 minutes for runny yolks.
To serve, carefully lift egg and salad/tomato mixture and place on top of cooked tortilla.
Optional: top with guacamole and Tabasco.
*you can use corn tortilla if you prefer
**if you don’t have leftover salad, just chop up some lettuce and tomatoes

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