Huevos Rancheros with Salsa Verde

Huevos Rancheros2

Huevos Rancheros with Salsa Verde

I’ve eaten at Oasis Cafe located in Salt Lake City so many times because it happens to be my sister’s favorite place.  They specialize in yummy vegetarian meals that are fresh and flavorful.  I choose their Huevos Rancheros every time I’m there for breakfast; it’s an amazing combination of Southwestern ingredients that make up this classic recipe.  So yummy!

For this recipe each component is prepared separately and then “assembled” when ready to serve.   It all comes together with a wonderful Salsa Verde, a green salsa made with roasted tomatillos.  Not only is it delicious, but it’s loaded with protein, antioxidants, fiber and vitamins.  A great start to your day OR as a fabulous dinner idea too!   I hope you enjoy my version.

Huevos Rancheros with Salsa Verde

Total Time: 30 minutes

Yield: 4 servings

  • Heuvos Rancheros with Salsa Verde
  • Salsa Verde
  • Cooking Spray
  • 1 1/2 cups fresh tomatillos, husks removed, washed and halved
  • 1/4 cup green onions, quartered
  • 1/4 cup fresh cilantro
  • 2 Tbsp fresh lime juice
  • 1 tsp agave nectar
  • 1 fresh jalapeno pepper, seeded and quartered
  • 1 clove garlic
  • salt, to taste
  • Black Bean Puree
  • Cooking Spray
  • 2 cloves garlic
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/2 cup chicken broth
  • 1 tsp chopped chipotle chiles in adobo sauce
  • 8 (7 inch) corn tortillas
  • 1/2 cup shredded Monterey Jack cheese or Queso Fresco (Mexican cheese)
  • 4 eggs
  • 1/2 cup chopped fresh tomatoes
  • 1/2 avocado, sliced
  • Cilantro leaves for garnish
  1. For the Salsa: Coat skillet with cooking spray and place over medium high heat. Place tomatillos in skillet and sear on both sides, approximately 5-7 minutes or until charred and softened. Add tomatillos, green onions, cilantro, lime juice, agave nectar, jalapeno pepper, clove garlic, and salt to taste in container of food processor fitted with metal blade. Cover and pulse several times until chopped to desired consistency. Place in small bowl, cover, and refrigerate until needed.
  2. Preheat oven to 375 degrees. Lightly coat a baking sheet with cooking spray.
  3. For the Black Bean Puree: Coat skillet with cooking spray and place over medium heat. Add the garlic, and cook 1 minute until light brown. Mix in the black beans, chicken broth, and chiles; simmer until beans are heated through, about 2-3 minutes. Place black bean mixture in container of food processor fitted with metal blade. Cover and process until well blended. Return to skillet and keep warm.
  4. Place four tortillas on the prepared baking sheet. Sprinkle the cheese evenly over the tortillas. Top with the remaining four tortillas. Cover the baking sheet with aluminum foil. Bake tortillas in preheated oven until cheese melts, about 5 minutes.
  5. Coat skillet with cooking spray and place over medium high heat. Crack eggs into skillet, and cook to desired firmness.
  6. To assemble: slice tortillas in half and place two halves on each of the four serving plates. Top each tortilla with black bean puree, salsa verde, an egg, chopped tomatoes, avocado slice and cilantro leaves. Serve immediately.

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