Make huevos rancheros, or “ranch eggs,” healthy by making it a salad. The traditional Mexican dish is usually eaten for breakfast, but the tweaks made here make it perfect for lunch or dinner.
This is a perfect easy meal to make when you want to mix things up during the week. The veggies make it light and fresh–and the beans, avocado and egg balance it out to be quite filling. Makes 6 servings.
Ingredients
1 can black beans, rinsed and drained
3 large plum tomatoes, seeded and chopped. I’ve used grape tomatoes too, as I did in this photo. Whatever kind you have works fine.
1/2 medium red onion, finely chopped (about 1/4 cup)
1/4 cup extra virgin olive oil, plus 1 tablespoon
1/4 cup lime juice
3 tablespoons roughly chopped fresh cilantro
3/4 teaspoon hot sauce
12 cups fresh greens of your choice
6 large eggs
Freshly ground pepper
Sea salt
queso fresco cheese (about 3 ounces)
Directions
- In a medium bowl, gently stir black beans, tomatoes, onion, 1/4 cup oil, lime juice, cilantro, hot sauce, and salt to combine to create a fresh salsa. Set aside. Divide greens among 6 dinner plates and set aside.
- Evenly divide all but 1/2 cup of the salsa among the plated greens. Spray 2 large nonstick skillets with all-natural cooking spray or a small amount of oil, and cook over medium-high heat. Crack 3 eggs into each pan and reduce heat to medium.
- Season eggs with salt and pepper to taste, and cook until whites are opaque and yolks are deep golden, about 3 minutes. Transfer 1 egg onto each plate. Sprinkle eggs with queso fresco and remaining salsa; garnish with cilantro. Serve salads immediately.
