Huevos rancheros translates as “ranchers eggs,” and in essence it is simply (and deliciously) eggs, rich tomato-y salsa or sauce, and corn tortillas. Some people who are less susceptible to addictive foods are able to eat corn tortillas (some technically don’t have flour) but they are officially discouraged by most food recovery programs and they can be triggering for some of us. Luckily, there is a solution that IS approved and equally yummy – sliced polenta!
A Note About Eggs: Most of the recipes on this blog are plant-based, but I do eat eggs on occasion if I can get them from a good source. If you don’t eat eggs, please ignore this recipe. I don’t know what Huevos Rancheros would mean without the eggs. 🙂
A Note on Veggies: It’s okay to have veggies instead of fruit for breakfast on my food plan. The amount is the same as with fruit – 6 oz. Below is what the Salsa Ranchera looks like. If 6 oz feels like too much, split it – 3 oz salsa and 3 oz fruit.
To get the ratios and food categories right, I’ve created a version of Huevos Rancheros that is slightly unconventional but delicious! It involves eggs for protein, salsa ranchera for veggies, (cooked salsa with tomatoes, roasted chilis, onions, and spices), and sliced polenta for grain.
Huevos Rancheros w/ Salsa Ranchera
Each Serving Contains:
- 6 oz Veggies (replaces fruit)
- 1 Protein Serving
- 1 Grain Serving
Salsa Ranchera: 1 serving = 6 oz
- 1/2 cup white or yellow onion, diced
- 1 clove garlic
- 1-2 heaping tablespoons roasted red chilis (2 is hot! I use jarred)
- 14.5 oz can fire roasted tomatoes, diced
- 1/2 tsp chipotle chili powder (or more to taste)
- 1 tsp ground cumin (or more to taste)
- 2 eggs (1 protein)
- Note: A yummy variation is to split your protein with black beans. On the weight loss plan, this would be 1 egg and 3 oz black beans. This meal is delicious with this black bean recipe, or you can use canned black beans and simmer them briefly with salsa, cumin, roasted chilis, or chili powder. For those on the maintenance food plan, you can go crazy here with the protein!
- 4 oz polenta (sliced from a log or cooked porridge-style according to package directions)
Condiments & Spices
- Cilantro, to taste
- Grain Additions: Add more polenta
- Protein Additions: Add some black beans
- Fat Additions: Add avocado
- To make the Salsa Ranchera: Sauté the onions, garlic, and roasted chilis in a teeny bit of oil in a small sauce pan, until fragrant and translucent. Add the rest of the salsa ingredients and simmer on low for 5-10 minutes.
- Meanwhile, slice and weigh the polenta, spray or brush with a tiny bit of oil, and bake them on a sheet of parchment paper at 350 with a sprinkle of salt, pepper, and any other seasonings (chili powder, cumin)
- Cook the eggs, sunny side up. Heat a tiny bit of oil in a nonstick skillet over medium heat. When the pan is well-heated, crack the eggs into the pan. They should sizzle. Turn the heat down to low, but if they stop sizzling increase the heat a little more. Cook 3-6 minutes, until the yolk is runny but the whites are fully cooked.
- Garnish with fresh cilantro and a squeeze of lime.
Below is what my maintenance version of this meal looks like, in case you were wondering! A typical maintenance breakfast is 2 proteins and 1.5 grains. I swap out 1/2 of a grain for a fat sometimes if I’m doing a savory breakfast like this, thus the avocado. YUM! Hard to believe that my maintenance breakfasts only keep me full until 10:30 or 11:00!