|2 servings||calories per servings 620||protein serving 29 g||carbs per serving 66 g||total fat per serving 26 g|
Few things make us happier than having a perfectly sunny-side-up farm egg grace the dinner plate. In Mexico, you'll find eggs prepared "rancher's style"—draped in spicy tomato sauce and served atop tortillas—so why not introduce that winning combination to your kitchen? This vegetarian meal is packed with hearty protein and bold flavors; equally delicious whether eaten to start the day or to round out the evening.
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||66 g|
|Dietary Fiber||16 g|
MISE EN PLACE
• Thinly slice green onion, keeping white and green parts separate.
• Slice 1 inch off the tip of the jalapeño, and chop it finely (this amount will yield a medium-heat sauce; use more or less as desired, and save the rest for another use).
• Halve and juice lemon.
• Discard any tough arugula stems. Cut or tear leaves into bite-size pieces.
• Place a small saucepan over medium heat. Add 1 teaspoon olive oil. When hot, add half of onion whites and jalapeño. Cook, stirring, until fragrant, about 30 seconds.
• Stir in tomato, half of spice blend and 1/8 teaspoon black pepper. When mixture simmers, reduce heat to low. Cover partially, and cook, stirring occasionally, 8 minutes.
• Taste and adjust seasoning as desired with kosher salt. Keep warm.
While tomato cooks:
• Place a sauté pan over medium-high heat. Add 2 teaspoons olive oil. When hot, add remaining onion whites and remaining spice blend, stirring until fragrant, about 20 seconds.
• Stir in beans and 1/3 cup water. Reduce heat to medium-low. Mash beans against the pan.
• Cook until thickened, about 4 minutes. If you prefer beans thinner, add a bit more water, 1 tablespoon at a time.
In a bowl, whisk 2 teaspoons olive oil into lemon juice. Season to taste with kosher salt and black pepper.
• Carefully crack eggs into a bowl, taking care not to break yolks.
• Set a nonstick pan over medium heat. Add 1 teaspoon olive oil. When oil is warm, slide eggs into pan, and cover with a lid.
• Cook 2-4 minutes, per your preference.
• Place 1 tortilla on each plate. Top with beans, 2 eggs and ranchero sauce. Garnish with onion greens.
• Divide arugula between 2 salad plates, and drizzle each with lemon dressing. Enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...