Scrambled Huevos Rancheros With Salsa Verde

This simple to put together dish is a tried-and-true favorite and benefits greatly from a freshly made salsa verde.

Yara Herrera|Dec 22, 2021
https://cdn.sanity.io/images/bow86i8j/production/ec5cebbd5c1a3c0c2cb3a9093e0f07f3b4a6c6b5-1800x920.jpg

30 Minutes

1 Serving

Easy

Breakfast | Mexican

“I just think Huevos Rancheros is such an easy dish to make, and such an easy dish to elevate,” Chef Yara Herrera of Xilonen in Brooklyn says.

Using a

Non Stick Frying Pan

, Chef Yara is able to perfectly cook her eggs, and with the addition of a salsa verde, add a little spice to a dish that is already stacked to perfection.

Read More

Ingredients

For the Salsa

5

tomatillos, husks removed

1

white onion

1

Serrano pepper, destemmed

2

cloves of garlic

Salt, to taste

For the Huevos Rancheros

2

tostadas (or tortillas)

1/2

cup guacamole

1/2

cup black beans, drained, rinsed

3

eggs, scrambled

Salt, to taste

2

ounces salsa verde

Cilantro, for garnishing

1

lime, halved

Instructions

STEP 1

Heat a

Carbon Steel Skillet

over medium high heat. Add all of the vegetables, and char, until black in spots and softened. Add to a blender, and blend until it creates a smooth paste. Season with salt, to taste. Set aside.

STEP 2

Place your tostadas in a

Non Stick Frying Pan

over medium heat, and heat until and warm. Remove, smear guacamole on top of just one, and set aside.

STEP 3

In the same

Non Stick Frying Pan

, add the black beans and heat until warm throughout. Add the black beans to the tostada without guacamole.

STEP 4

In the same

Non Stick Frying Pan

, over medium-low heat, add your eggs, and cook them low and slow. Season with salt. Once it all comes together like an omelet, plate it spread out over both tostadas.

STEP 5

On top of the eggs, add your salsa verde, cilantro, and a squeeze of your lime.