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5
from 1 vote
Huevos Rancheros with Smashed Avocado
My take on Huevos Rancheros on toast along with smashed avocado. It's just the right side of spicy and makes for a perfect brunch pick-me-up.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Breakfast, Brunch
Cuisine:
Mexican
Keyword:
avocados, eggs, toast
Servings:
2
people
Calories:
586
kcal
Author:
Choclette @ Tin and Thyme
Ingredients
Smashed Avocado
1
ripe avocado
peeled and stoned
1
lime
good grinding of black pepper
Huevos Rancheros
2
tbsp
olive oil
1
onion
peeled and finely diced
1
clove
garlic
peeled and finely chopped
2
pickled jalapeño chillies
chopped
2
medium tomatoes
diced
3
free range eggs
1
pinch
sea salt
4-6
sprigs
coriander leaves (cilantro)
chopped
4
rounds of toast to serve
Instructions
Smashed avocado
In a bowl, mash the avocado roughly with a fork along with the juice from half the lime and the pepper.
Get on with making the eggs.
Huevos Rancheros
In a large frying pan, fry the onion in the oil over a moderate heat until translucent - about 5 minutes.
Add the garlic and chillies and fry for a further minute.
Add the tomatoes and cook, stirring occasionally for 3 minutes.
Beat the eggs and salt together, then pour into the pan.
Stir occasionally until the eggs are cooked to your liking (3-5 minutes).
Serve on toast alongside the smashed avocados and the remaining lime half cut into wedges.
Notes
Please note:
calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.
Nutrition
Calories:
586
kcal
|
Carbohydrates:
49
g
|
Protein:
20
g
|
Fat:
37
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
23
g
|
Trans Fat:
1
g
|
Cholesterol:
246
mg
|
Sodium:
504
mg
|
Potassium:
1130
mg
|
Fiber:
15
g
|
Sugar:
12
g
|
Vitamin A:
1547
IU
|
Vitamin C:
47
mg
|
Calcium:
148
mg
|
Iron:
4
mg