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Leftover Love: Huevos Rancheros

27 January 2014 10:06 am

A quick one today, as our Sunday was all about leftover lasagna, sneaking bites of spicy beef from the fridge, and popping popcorn for a Downton Abbey-Sherlock marathon. I did, however, manage to whip up some huevos rancheros for lunch.

Leftover corn tortillas, the leftover taco vegetables that were already sautéed and in the fridge, beans that I had cooked on Taco Day, salsa verde, and even the leftover egg white from yesterday’s Swiss chard pasta. It all came together in less than 10 minutes. Mrs. Patmore would be proud. Or appalled. I’m not quite sure which.

Leftover Love is a series in which I enthuse about the joys of having a fridge packed full of rich & varied meal components – a.k.a “leftovers” – to aid you in making easy and delicious meals all week long.

• Leftover Love, Day 1: Celeriac Soup
• Leftover Love, Day 2: Slow-Roasted Chipotle Beef
• Leftover Love, Day 3: Blue Corn Tortillas + Chipotle Beef Tacos
• Leftover Love, Day 4: Swiss Chard Lasagna with Celeriac Bechamel
• Leftover Love, Day 5: Huevos Rancheros
• Leftover Love, Day 6: Beef & Bean Chili Jacket Potato
  
• Leftover Love, Day 7: Chips + Dip

Huevos Rancheros

INGREDIENTS

• 1 corn tortilla
• cooked beans
• sautéed vegetables
• salsa verde
• fresh lime juice
• olive oil
• 2 eggs, beaten (or unbeaten if you prefer them fried)
• chopped fresh cilantro
• Tabasco

METHODS

1. In a small bowl, combine beans, sautéed vegetables, a spoonful of salsa and a squeeze of lime juice. Microwave on high for 1 minute (or heat in a small saucepan). Stir well, and slightly mash the beans and veg together. Set aside.
2. In a small skillet, heat a splash of olive oil over medium-low heat. Add eggs. Sprinkle with a pinch of salt, a grind or two of pepper and some chopped cilantro. Stir frequently to scramble.
3. While the eggs are cooking, warm a corn tortilla in the microwave for 30 seconds. Pile on the bean-vegetable mixture, more cilantro, scrambled eggs, additional salsa, and yet more cilantro. Top it all off with a few healthy dashes of Tabasco.

Serves 1.

OPTIONS

1. If I don’t have any sautéed veg, and I don’t feel like chopping, I’ll often just warm up some red salsa.
2. A little chorizo or linguiça sprinkled across the top is rarely amiss.

STORE

Best eaten fresh.

SEASON

Year round.

Posted by local kitchen

Categories: beans, breakfast, eggs, vegetarian

Tags: cooking, food, local, quick & easy, recipes, vegetarian

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5 Responses to “Leftover Love: Huevos Rancheros”

1. This looks simple and delicious, my kind of food!

   By newsanchortohomemaker on 27 January 2014 at 11:57 am

2. This is one of my FAVORITE dishes!! Good for any meal of the day too 🙂 YUM!

   By thebrookcook on 27 January 2014 at 12:26 pm

3. Just perfect

   By acuriousgal on 27 January 2014 at 5:54 pm

4. Looks delicious

   By Anita Menon on 28 January 2014 at 5:20 am

5. […] Leftover Love: Huevos Rancheros […]

   By Easy, nutritious breakfast — Huevos Rancheros | The Not Big Anymore, Formerly Fat Guy on 26 February 2014 at 9:21 am

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