Lightly fried tortillas with beans, cheese, salsa, and an egg get an extra does of tangy protein from kefir that's been flavored with cilantro, red onion, and sea salt.
Use 4 tablespoons of your favorite salsa in place of the pico de gallo.
Recipe information
Yield
4 servings
Ingredients
Kefir Crema:
Pico de Gallo:
Huevos Rancheros:
For serving:
Preparation
For the Kefir Crema:
Step 1
In a bowl, mix together the kefir, 1/4 cup each of the cilantro and red onion, and a pinch of sea salt. Set aside.
For the Pico de Gallo:
Step 2
In a bowl, mix together the kefir, 1/4 cup each of the cilantro and red onion, and a pinch of sea salt. Set aside.
For the Huevos Rancheros
Step 3
In a saucepan, reheat the beans over low heat, stirring until heated through. Meanwhile, in a large frying pan, heat 2 tablespoons of the olive oil over medium heat. Add 1 tortilla at a time, heating until each tortilla is lightly crispy around the edges but still soft in the center, about 15 seconds per side. Transfer the tortillas to a plate.
Step 4
To that same pan, add the remaining 1 tablespoon oil, turning the pan to coat the bottom. Once the oil is slightly shimmering, crack the eggs directly into the pan. Cover the pan with a lid and cook until the whites are set on top but the yolks are still runny, 5 to 6 minutes. Sprinkle with a pinch of sea salt.
To plate:
Step 5
Place 1 tortilla on each of four dishes. Spread a thin layer of cooked beans (about 2 tablespoons) on each tortilla, then slip an egg of top, followed by a few avocado slices, a little shredded Monterey Jack, and a tablespoon of pico de gallo. Drizzle a spoonful of the kefir crema over the top and serve.
