Breakfast · 20 min · mexican

Huevos Rancheros Verdes

A Mexican breakfast built around corn tortillas and eggs — on the table in 20 minutes. At 440 calories and 26g protein per serving, it fits easily into a high-protein day. Naturally vegetarian and mediterranean, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 Corn tortillas
• 2 Eggs
• 1/2 cup Salsa verde
• 1/2 cup Black beans
• 2 tbsp Crumbled cotija
• 1 tbsp Cilantro

Steps

1. Pour the salsa verde into a large nonstick skillet and warm it over medium heat, stirring now and then, until it is bubbling gently around the edges.
2. Crack the 2 eggs directly into the simmering salsa, leaving some space between them, then set a lid on the skillet.
3. Cook covered for 3-4 minutes, until the whites are completely opaque and firm but the yolks still jiggle a little when you nudge the pan.
4. While the eggs cook, char the tortillas: lay each one in a dry cast-iron skillet or directly over a gas flame for about 30 seconds per side, until lightly blistered and blackened in spots.
5. Warm the black beans in a small saucepan over medium heat until steaming, about 2-3 minutes.
6. Place one tortilla on each plate, spoon over some beans, then lift the eggs out of the salsa with a slotted spoon and set them on top; ladle the hot salsa around the eggs.
7. Finish with a sprinkle of crumbled cotija and cilantro, and serve immediately while the tortillas are still warm and pliable.

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