Huevos Rancheros Scrambled Eggs.
Ingredients
- 4 large free-range eggs, lightly beaten
- 6 small corn tortillas, warmed
- sea salt and freshly ground black pepper
- guacamole, for serving
- black beans and cheese, for serving (optional)
- 1 1/4 cups cherry tomatoes, diced
- 1/2 red onion, finely chopped
- small handful fresh cilantro, roughly chopped, plus more for serving
- juice of 1/2 a lime, plus wedges to garnish
- sea salt to taste
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Instructions
- 1. Prepare the tomato salsa by combining all the ingredients together in a bowl. Season with sea salt to taste. Set aside at room temperature until needed.
- 2. Heat a small non-stick pan over medium-high heat and add the eggs. Lower the heat and scramble the eggs slowly until you have a thick but loosely scrambled egg mixture. Remove from the heat immediately and season with sea salt and ground black pepper.
- 3. To serve, smear each corn tortilla with a heaping tablespoon of guacamole. Spoon in the scrambled eggs, then scatter the tomato salsa on top. Garnish with cilantro sprigs and lime wedges.
Source
Original recipe: View Original