Sunday, January 13, 2013

Easy Farmers Market Huevos Rancheros

Now I know you may be thinking this does not look like the traditional huevos rancheros you've had in the past. This one is, dare I say... better. I've swapped the spicy cooked ranchero sauce with fresh salsa (hence, the Easy in the name) and bulked up the recipe with vegetables and black beans (hence the Farmers Market). Though this would be perfect for a healthy brunch, I served it for dinner on a busy night. It was a great way to use up some of our farmers market veggies in one inexpensive, healthy, easy and complete meal. We're big fans of brinner aka breakfast-for-dinner around here anyway. 
As it's winter right now I used sweet potato and kale for the veggies. In the summer zucchini, eggplant, and tomatoes would be delicious. Feel free to use the veggies you have. 

I was pleasantly surprised by how much my kids loved this one. As it's written this is very mild and kid-friendly. If you like more heat add 1 chopped jalapeno or a little chili powder to the vegetable mixture. Creamy avocado sprinkled with a tiny pinch of salt is a must. 

Easy Farmers Market Huevos Rancheros Recipe 

Total time: about 30 minutes 

Serves 4 

1 tablespoon extra virgin olive oil 
1 small yellow onion, peeled and diced 
1 small sweet potato, peeled and diced  
1/4 teaspoon cumin 
1/8 teaspoon salt
pinch freshly cracked pepper 
1 clove garlic, minced
1 cup chopped kale
15 oz. cooked black beans, drained and rinsed 
1/4 cup chopped cilantro

1 package small corn tortillas (be sure to choose gluten free if that's what you desire) 
4-8 large eggs (depending on if you like 1 or 2 eggs) 
1 large avocado, sliced 
1 cup fresh salsa (purchased or homemade) 
1 lime, sliced 

Heat oil in a large frying pan over medium heat. Add onion and saute until softened, about 5 minutes. Add sweet potato, cumin, salt and pepper, and stir to combine. Cover and cook, stirring occasionally, until sweet potato has softened, about 7 minutes. Stir in garlic and kale, and saute another 5 minutes until kale has wilted. Stir in beans and cilantro and saute until beans are heated through. 

Heat another frying pan over medium heat and coat with cooking spray. Crack eggs into the pan. Cook eggs until they have reached your desired doneness. I like the yolk just a little runny but don't want you getting sick from undercooked eggs so cook them completely if you are concerned about salmonella.  Season eggs with salt and pepper to taste. 

Place 1-2 tortillas on each plate. Divide vegetable-bean mixture on top of tortillas. Place eggs on top of veggies. Serve with avocado, salsa, and lime. 

Calories: 404
Carbs: 50 
Protein: 18 
Fat: 15 

*nutrition facts calculated by for this recipe made with 1 egg per serving


  1. how yummy and just what i need as i'm gluten free now. there's a shoutout to you on my blog, lovely lady.


  2. These look insanely yummy!!!

  3. Great recipe and the photos are incredible! XO

  4. YES YES YES - holy goodness, this sounds amazing. I think I know what's for breakfast tomorrow morning ;)

  5. Love this breakfast, Marina! All those fresh veggies are calling my name!

  6. Love the use of the salsa! Super simple!!! YUM

  7. This is beautiful - healthy, nourishing and delicious food - infact it looks like "happy" food!
    Mary x

  8. OH this looks delish~ I love breakfast for dinner :)

  9. I love the flavor combinations here and this looks beautiful too!

  10. your pictures have never looked so good. I don't care what it is your cooking you always sell me on it with the pics

  11. I love breakfast for dinner! I have always loved huevos rancheros, thanks to my Mexican & Spanish dad (his favorite meal!), but I like your easy, healthier spin on it:)

  12. You have all my favorites here! What a great dish! I'd eat it anytime of the day!!!

  13. I love brinner and the word is pretty cool too!! Great looking dish and I love the egg!!

  14. I LOVED!!!... Amazing recipe!... I will doing this recipe this week!!!... =9 #Yummy

  15. Oh my gosh I want this NOW! And it must be a sign because I just bought black beans & an avocado! I'm excited to try this - thanks for sharing!

  16. This looks absolutely amazing! Lots of color flavor and texture and the avocado just makes it look all the more tempting.

  17. That looks so yummy and way better than the traditional version. Cannot wait to make this one!

  18. I had to come check these out, because I saw them on Pinterest - they are beautiful and I'm betting they are to die for!!

  19. Wouldn't you know this is a recipe on my Bucket List! They look fresh and fabulous.

  20. i just found your blog from pinterest. I can't decide what I like more, the healthy yet delicious looking recipes or the BEAUTIFUL photography! I will definitely be following you for both!

  21. Made these this morning for hubby and I and we both loved them. As always your photos are so beautiful

  22. Gorgeous presentation! I was pleasantly surprised to find your photo next to mine on Daily Buzz's Top 9 today, your blog is terrific!

  23. My daughter introduced me to your blog and I am so grateful to her and to you! This combines many of my favorites too. Question. Do you not toast the tortilla somehow? From your picture, I assumed you were going to oven roast, but you do not mention cooking it at all. Thanks!

    1. Hi Cary! Thank you so much for your kind comment :)

      We like this best with the tortilla just warmed quickly in a saute pan or microwave. We tried some with baked tortillas and didn't like them as well, but if you do want your crunchy, you could toast them in the oven or frying pan.

  24. I love that plate? Where did you find them?

    1. Hi! I got it at Cost Plus World Market. Thanks!


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