Huevos Rancheros with Pico de Gallo



This is the most delicious (and quick!) breakfast ever. Though Huevos Rancheros is traditionally served on top of a corn tortilla, I like mine over a bed of arugula, making it gluten free. I like to give my eggs a little splash of sriracha (while my boyfriend totally douses his) and a large pinch of smoked paprika, which really gives the dish a good flavor! Bonus: the Pico de Gallo is also really yummy served with chips!

Serves: 2

Time: 15 minutes

Dietary Info: Gluten-Free

  • 4 eggs
  • 1 cup black beans, rinsed and drained
  • 1 cup of corn, frozen, canned or cooked
  • 2 cups of greens (mesclun, arugula, etc)
  • 1/2 small yellow onion, chopped
  • 1/2 bell pepper, chopped
  • 1/2 cup feta
  • 2 tablespoons of olive oil, divided
  • 1/8 teaspoon chili powder
  • 1/8 cumin
  • Pinch of cayenne (more if you like it really spicy)
  • Pinch of smoked paprika, for garnish
  • Optional: top with a splash of red chile sauce

    For the Pico de Gallo:

  • 1 tomato, diced
  • 1/2 small jalapeño, minced
  • 2 scallions, sliced
  • 1/2 cup cilantro, chopped
  • 1 garlic clove, minced

    1. Throw all the Pico ingredients together and set aside. Add 1 tablespoon of oil to a medium skillet and sauté onions and peppers for 3-5 minutes. Add black beans, corn and spices. Cook for 3-5 more minutes, stirring frequently.

    2. In a separate skillet, heat 1 tablespoon of oil and cook eggs sunny side up for several minutes until done. Remove from heat and serve over a bed of greens. Top with Pico, feta smoked paprika and hot sauce if desired. Enjoy!


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