I’ve got another huevos rancheros breakfast for you. It’s got a different spin on it than the huevos rancheros I’ve previously posted, but it’s equally delicious.
Roger and I really enjoy our special weekend breakfasts, and this one is joining the list of our favorites. There is nothing we like better than a lazy weekend morning cooking and enjoying an indulgent breakfast together.
When I saw that this huevos rancheros recipe called for kale, a favorite vegetable of ours, I was intrigued. If you’ve never had kale before, you really should give it a try although you could easily substitute spinach for it if you’d prefer. Once you’ve sautéed onions, garlic, and jalapeño together, you could put just about any vegetable in the pan with them and it would taste good.
Basically, huevos rancheros are eggs served with a freshly cooked salsa and served on a tortilla. You can add all the usual Mexican garnishes or not as you prefer. The original recipe did not call for any added garnishes. We didn’t add any and enjoyed it very much just as is.
One year ago: Pear Tart
Two years ago: Salmon with Bow Ties and Peas
Huevos Rancheros with Kale
Makes 2 servings.
- 2 tablespoons extra virgin olive oil
- 1 bunch green onions, thinly sliced (white and light green parts only)
- 2 cloves garlic, minced
- 1 jalapeño pepper, finely chopped (optional)
- 14.5-oz. can diced tomatoes (I like to use Red Gold’s petite diced tomatoes)
- 1 cup chopped fresh kale leaves
- 1/4 cup fresh cilantro, chopped
- 2 tbl. extra virgin olive oil
- Two 6-inch corn or flour tortillas (use corn tortillas to keep gluten free)
- 4 large eggs
- Additional chopped cilantro
- Salsa (I saved some of the cooked salsa and garnished with that.)
- Sour Cream
- Mexican Cheese
- Slices of avocado or, better yet, guacamole
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onions, garlic and jalapeño (if using) and cook, stirring, until softened and fragrant, about 3 minutes.
Add the tomatoes, kale and cilantro and bring the mixture to a boil. Reduce to medium-low heat and simmer for 10 minutes, stirring occasionally.
Meanwhile, in a separate skillet, heat 2 tablespoons of olive oil over medium heat. Turn the skillet until the bottom is thoroughly coated with oil. Add the tortillas, one at a time, cooking each side for 1 to 2 minutes, or until bubbles begin to form on the surface. Remove from skillet and cover to keep warm. Crack eggs into the same skillet and cook to desired doneness.
Place each tortilla on a serving plate, topping each with half the sauce and 2 prepared eggs.
Garnish with salsa and cilantro, if desired. Serve warm.
Don’t be afraid to add the jalapeño even if you’re a heat wuss as I am. I didn’t think it was too spicy at all.
Source: A recipe from Pip and Ebby