Salsa

Huevos Rancheros – Lite

Serves 1

E: Everyone loves huevos rancheros. I eat a healthier and simpler version though. I substitute sour cream for greek yogurt, leave out the re-fried beans and mexican-rice, use organic eggs, organic corn tortillas, avocado oil, leave out the cheese and top with whatever leftover homemade salsa I have on hand, without preservatives. However, I’ve included the optional add-ons I’ve excluded for the authentic mexican recipe.  

Just thinking about it makes me want to go and eat this right now. I just love a perfectly cooked egg with the salsa and guac. So good.

A note on the optional beans: I rarely have time to make beans the correct way: soaking them overnight then boiling them at low temperature with onion, garlic and salt. When I do make beans, I use beans from my parent’s farm in mexico called “flor de mayo.” It’s a light pale and smaller bean. They are also organic and taste great. When I do have freshly boiled beans, they are without a doubt, added to my dish. Except I either don’t fry them, or if I use either avocado oil or coconut-oil, a trick I learned from my sister Sandra. On days when I don’t have freshly boiled beans I use canned organic beans. I usually have canned black or cannellini beans, in stock. Depending on what I’m feeling that day, I’ll just rinse them blend them with water, and heat them  up in the microwave with some salt, pepper and cumin.  

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