Just one more delicious way to get your greens. All the fixings of Huevos Rancheros on top of fresh greens. If you prefer, slide some fresh tortillas under there for a more traditional version. Vegetarian.
- 16 Inspired Greens Red or Green Batavia leaves
- 4 eggs
- ½ of an avocado, thinly sliced
- ¼ cup of feta or cotija cheese
- Cilantro to garnish
- Chili flakes * optional
- ¾ cup of your favorite salsa
- ¼ cup of corn, frozen
- ⅓ of a jalapeno, diced (remove seeds if you don’t want it too spicy)
- 3 tbsp extra virgin olive oil, divided
- 1 large clove of garlic, minced
- 1 cup black beans
- Coarse salt and freshly-cracker pepper to taste
- In a small saucepan, add your salsa, corn and jalapeno and let it simmer over medium heat for about 10 minutes.
- Meanwhile, over medium high heat, add 2 Tbsp of your oil to a small frying pan. Allow oil to heat up about 30 seconds. Add your minced garlic and stir for 1-2 minutes, until fragrant.
- Add black beans and stir, mashing with the back of a spoon. Add salt and pepper to taste. Some beans will remain whole and others mashed. Cook for 4-5 minutes until browned and a bit crispy.
- In a separate large frying pan, heat the remaining 1 Tbsp oil over medium high heat. Heat for 30 seconds and then crack your eggs into it. Cook for about 3-4 minutes until the white is cooked all the way through and your your yolk is to your liking (I like it to be soft).
- While everything finishes cooking, start plating your lettuce leaves. Stack the leaves with the top rounded edge facing outward and the stems slightly overlapping each other to form a circle. Use 4 leaves for each “tortilla” (more if you’d like).
- Start topping with your beans, 1 egg each, sliced avocado, warm salsa, cheese and cilantro. Sprinkle with salt, pepper and/or chili flakes if you like.
- Category: Breakfast
- Method: Stove Top
- Cuisine: Mexican
Keywords: brunch, entertaining