I love eggs more than most things, except maybe chocolate and avocados. So when I saw this recipe for huevos rancheros scrambled eggs, I was sold.
This recipe is a hybrid. It’s huevos rancheros, tostadas, and tacos, all rolled into one. That might make some people sick, but to me, it’s a dream come true. I love all three, so having them together in one tortilla makes a lot of sense.
I learned a few lessons making these huevos rancheros, including: 1.) You can make guacamole by accident. I chopped red onion for the salsa and had some extra lime juice. I improvised and mixed them with a mashed avocado, and it tasted better than the guac I buy at the grocery store. That’s great news for me and my wallet.
2.) This salsa is the best thing about the dish. It surpasses the eggs. The combination of fresh tomatoes, cilantro, red onion and lime juice will make you feel like you’re on a beach somewhere, even if you’re landlocked. The salsa tastes even better on day two once the flavors have had time to marinate.
ANYWAY. I would highly recommend making this dish as soon as possible. It’s great for a quick dinner or for a leisurely weekend brunch. Honestly, it’s good anytime. I could see eating the huevos for a midnight snack if you have leftover salsa.
In other news, I think I’m becoming a better singer. Don’t quote me on it but the influx in morning traffic has me singing more in the car. Today I heard myself over the blaring music and I sounded pretty good. Here’s one of the songs I’m perfecting.
Huevos Rancheros Scrambled Eggs (from Half Baked Harvest)
for the eggs:
4 large free-range eggs, lightly beaten
6 small corn tortillas, warmed
sea salt and freshly ground black pepper
guacamole, for serving
cooked black beans and cotija cheese, for serving
for the salsa:
1 1/4 cups cherry tomatoes, diced
1/2 red onion, finely chopped
small handful fresh cilantro, roughly chopped, plus more for serving
juice of 1/2 a lime, plus wedges to garnish
sea salt to taste
Prepare the tomato salsa by combining all the ingredients together in a bowl. Season with sea salt to taste. Set aside at room temperature until needed.
Heat a small non-stick pan over medium-high heat and add the eggs. Lower the heat and scramble the eggs slowly until you have a thick but loosely scrambled egg mixture. Remove from the heat immediately and season with sea salt and ground black pepper.
To serve, smear each corn tortilla with a heaping tablespoon of guacamole. Spoon in the scrambled eggs, then scatter the tomato salsa on top. Garnish with cilantro sprigs and lime wedges. Enjoy!