(fresh&co)
This is a quick and healthy version of huevos rancheros. I love this dish because it’s filling, healthy, and full of flavor! You get all the satisfaction of a traditional huevos rancheros, with far less calories. Using a chipotle vinaigrette as the sauce gives the dish that smoky robust essence of a Mexican enchilada sauce. The quick preparation of this dish also makes it a winning breakfast option for the person on the go.
Cook Time:10 min
Prep Time:30 min
Total Time:40 min
Servings: 2
Ingredients:
1/8 cup Red Kidney Beans, canned, drained
1/8 cup Caramelized Onion
1/4 cup Braised Kale
1/8 cup Feta
1/3 cup Quinoa, cooked to package instructions
1/4 Avocado
2 Tortilla strips
2 Eggs, poached
1/4 cup Chipotle sauce, use favorite from store
Preparation:
In a lightly oiled large sauté pan, add quinoa, beans, onions, and kale. Sauté for 4 mins on high heat or until hot.
In the same pan, crack eggs on top of quinoa. Place pan into a pre heated 425 degree oven for 3 mins (or to desired doneness of egg).
After egg is cooked, place each serving (about 1/2 to 3/4 cups and 1 egg) onto a plate. Using a large spoon is the easiest way to transfer the egg.
Top with Chipotle sauce, feta, and tortilla strips.
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