Рецепт Huevos Rancheros on Gluten-Free Gram Flour tortilla
Huevos Rancheros on Gluten-Free Chickpea Flour tortilla
October 20, 2013 by Daniela @FoodRecipesHQ 18 Comments
Weekend is around the corner and I cannot be happier about it. No office demands and more time to plan my future. Because yes, I need a plan, my friends. A few months more and everything may change in my life.
I will look for a job in which to flow my passion and drive to achieve something good (I’m serious). While the research project I’m working on is still running (but I’m actually beating a dead horse), my mind is already projected to different scenarios. I’m willing to extend my job hunt to the entire world, a point that could take me back to Italy (I would rather not though; Berlusconi is still alive) or far away to some remote destinations such as Japan (I can be big in Japan, I feel it). In other words it’s time to chew over new ideas.
Science and writing are my greatest passion but – funny enough – at the moment the idea to pursue a career with no stringent links to my background/education in nanotechnology, arouses my curiosity. My mind gets crowded with questions like: How do I become a National Geographic photographer? How do I get a job in science journalism?
My imaginary change of life will have to take the shape of reality, at some point. Meantime I enjoy London, my love-hate city, and the comfort zone I’m in as a sort of calm before the storm. No doubt I am going to enjoy this coming weekend.
If you could start everything again, which career would you pursue?
p.s. There are many different recipes online for huevos rancheros. I love beans and this recipe does not include them just because I wanted to make it quick. Feel free to add some cute kidney or black beans, if you fancy a more complete meal.
p.p.s. You can freeze the tortillas and use them later to make wraps, tacos or burritos.
Huevos Rancheros on Gluten-Free Gram Flour Tortilla
- Ingredients
- To make 4-5 tortillas:
- 1 cup chick pea flour
- 1/2 cup warm water
- 1 teaspoon salt
- olive oil to cook
- To top 2 tortillas:
- 1/2 avocado, sliced
- 1 eggs
- 1/2 cup cheddar or parmesan cheese, grated
- 1-2 red chilli, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh coriander, chopped
- 3 tbsp vegetable oil
- 1 small red onion, finely chopped
Instructions
Whisk together all ingredients for the tortilla until thoroughly incorporated and no clumps remain. The dough should be stiff and thick, but a bit wet. If it is still too dry, add more water until it reaches the proper consistency.
Heat an oiled skillet over medium high heat.
Pour a ladle of tortilla batter in the skillet and try to press it as much as you can to flatten it in a sick shape. Cook until warm, 1 to 2 minutes. Turn the tortilla over and cook for another minute. With the tortilla still in the pan, sprinkle one side with a bit of cheese. Set aside keeping warm.
Heat the olive oil in a frying pan and crack one egg into the skillet, cook for about 3 minutes, until the white begins to set. Repeat for the other egg.
Chop the tomatoes, parsley and onion and mix all together.
Sit the eggs on the tortillas and top with the tomato/onion/herbs mixture. Garnish with fresh coriander leaves and serve..
Sprinkle with fresh parmesan on top.
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