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!
Time: 15 minutes
Dietary Info: Gluten-Free
For the Pico de Gallo:
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!