Huevos Rancheros

What does one do with left over taco ingredients?? Make huevos rancheros (or more tacos...)! Duh.


I made these sweet potato tacos for dinner a couple Fridays ago and they were killer, seriously go make them now. Anywho, I had plenty of taco ingredients left over since Tom was in Wisconsin all weekend and I was eating solo. I've tried plenty of variations of huevos rancheros at restaurants with many different flavor combinations and I've decided that I prefer mine with TONS of salsa. I've been known to eat salsa by the spoonful. Don't judge. I usually love avocado on mine too but I've recently discovered that it hurts my tummy... Very sad day.


I rarely eat breakfast (oh shush, I know it's the most important meal of the day) so when I do, it has to be light. These huevos rancheros are super light but bursting with flavor. Perfect combination. My favorite part is the roasted corn because it adds a sweet element to off set the tangy salsa and spicy jalapeño.


Huevos Rancheros

Serves 2 (one egg, one tortilla plus toppings). About 175 calories per serving.


- 2 eggs

- 2  six inch corn tortillas

- 2 tbsp cilantro, roughly chopped

- your favorite salsa

- 1/3 cup thinly sliced red cabbage

- 1/2 cup roasted corn

- 1/2 jalapeño pepper, thinly sliced

- fresh lime juice from one lime

- sea salt and pepper, to taste


1. heat a nonstick skillet over low heat (yes, low) and add nothing to it (no oil or cooking spray)

2. crack one egg into a bowl and pour it onto the hot skillet (repeat for second egg too)

3. then wait... about 5-6 minutes or until the eggs are cooked to your liking! I didn't flip mine because they are prettier for pictures this way but you can obviously do what pleases you

4. heat up tortillas in an oven preheated to 300 F for about 2-3 minutes

5. place one egg on each tortilla then top with cilantro, corn, salsa, cabbage, jalapeño, lime juice, salt and pepper then enjoy!


So colorful. I love colorful recipes! Happy Tuesday :)

- A