Распечатать
E-mail
 Huevos Rancheros |
Add a photoToday is Wednesday which means the last items since I purchased my groceries the same day last week. This means light meals before the weekend dine out. This brunch is a short cut of mine avoiding extra work for both breakfast and lunch by combining them into one meal. At the same time, I would like to indulge in a simple meal.
This is so easy to do. Do not be put off by all directions; yes, it has a lot of component to prepare ahead but you could do them a day ahead and as an added bonus you could always use the leftover salsa in many dishes.
Ингредиенты
- 4 tacos
- 4 tbsp hot smoky salsa
- 4 tbsp pineapple salsa
- 4 eggs
- 1/2 chicken breast, chopped
- 5 tbsp vegetable oil
- 2 tbsp grated cheese, garnish (optional)
- <b>Pineapple salsa Ingredients</b>
- 1/2 pineapple, chopped
- 1/4 large onion, chopped
- 5 cilantro stems, finely chopped
- Some salt and lemon juice
- <b>Smokey salsa ingredients</b>
- 1/2 large onion
- 1 whole garlic
- 6 cilantro stems
- 4 tomatoes
- 1 Jalapeno or Serrano chili or chipotle chili
- 1 lime, juiced
- 2 tbsp olive oil
- Salt to taste
Инструкции
- <b>Pineapple salsa direction:</b>
- In a bowl combine all ingredients and mix well.
- <b>Smokey salsa directions:</b>
- Char the tomatoes, onion, garlic and chili over open gas range or electric range.
- Remove from heat and let them cool. Remove top black skin of the tomatoes and chili.
- Put all ingredients in a blender including the cilantro, oil and lime and juice until coarsely ground. Add salt to taste.
- <b>Assemble taco:</b>
- Warm the tacos in the small oven or microwave.
- Cook egg in a 1 tbsp of oil until egg is cook but with running yolk and place on top of taco on a plate. Repeat fry egg until all the eggs are cooked.
- In a non stick pan cook a chopped chicken breast and 1 tbsp of oil to cook until the chicken is fully cooked. Sprinkle salt and pepper.
- Add smoky salsa, pineapple salsa and chicken breast on top of the egg and cheese (optional).
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 549g | |
| Recipe makes 2 servings | |
| Calories 732 | |
| Calories from Fat 560 | 77% |
| Total Fat 63.18g | 79% |
| Saturated Fat 9.98g | 40% |
| Trans Fat 0.92g | |
| Cholesterol 403mg | 134% |
| Sodium 218mg | 9% |
| Potassium 981mg | 28% |
| Total Carbs 22.34g | 6% |
| Dietary Fiber 5.3g | 18% |
| Sugars 11.8g | 8% |
| Protein 23.84g | 38% |
