Huevos Rancheros Fiesta

Sunny-side up eggs served on warm gluten-free corn tortillas, topped with vibrant salsa, creamy avocado, and fresh cilantro.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.77/serving

Dietary

• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Pescatarian
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• stir-fry
• quick
• healthy
• savory
• fresh

Ingredients

• 1 tablespoon olive oil
• 8 eggs
• 8 gluten-free corn tortillas
• 1.5 cup prepared salsa (mild or medium)
• 2 avocados (sliced)
• 0.25 cup fresh cilantro (chopped)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Crack eggs into the skillet, spacing them apart. Cook for 3-5 minutes, until whites are set and yolks are still runny (or cooked to your preference). Season with salt and pepper.
2. While eggs cook, warm the gluten-free corn tortillas. You can do this in a separate dry skillet for 30 seconds per side, in the microwave (stack and microwave for 30 seconds), or briefly over an open flame.
3. To assemble, place 2 warm tortillas on each plate. Top each tortilla with a fried egg, a generous spoonful of prepared salsa, and a few slices of ripe avocado.
4. Garnish with fresh cilantro, if desired, and serve immediately.

Notes

For quicker prep, use a rotisserie chicken for meat or pre-cooked chicken slices. Warm the tortillas slightly for better pliability. Best served immediately.

Nutrition (per serving)

• Calories: 490
• Protein: 24.5 g
• Carbohydrates: 38 g
• Fat: 28.5 g
• Fiber: 9.5 g
• Sodium: 820 mg
• Saturated Fat: 7 g
• Sugar: 5 g
• Cholesterol: 420 mg