Huevos Rancheros (Skyhorse Publishing)

Huevos rancheros: This flavorful Mexican egg dish has the sustenance you need to fuel your day

All hail the queen of the brunch table!


Hannah Pemberton
October 27, 2019 8:30PM (UTC)
Excerpted with permission from Buddha Bowls: Grain + Green + Protein by Hannah Pemberton. Copyright October 29, 2019 by Skyhorse Publishing, Inc.

Hannah Pemberton loves all things food – making it, photographing it and eating it. She is a recipe developer, food stylist and food photographer – and enjoys nothing more than creating mouthwatering recipes, devising the perfect menu plans and sharing her passion for food on her website www.kitchenalchemist.co.uk. Her buddha bowls celebrate the versatility and simplicity of this modern instagram food trend, champion seasonal veg and the power of a good dressing! She can usually be found in her studio kitchen dancing to disco, wooden spoon in hand.

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All hail the queen of the brunch table: huevos rancheros! This balanced Buddha-Bowls version of this well-loved Mexican egg dish has all the flavor and plenty of sustenance to get you ready to take on the day.

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Recipe: Huevos Rancheros 

Ingredients:

  • 7 oz. (200g) sweet potato, diced
  • Olive oil
  • 1 red pepper, diced
  • 1 green pepper, diced
  • ½ tsp smoked paprika
  • Sea salt
  • White wine vinegar
  • 1 egg
  • 3.5 oz. (100g) cooked brown rice (still warm)
  • Avocado Lime Crema
  • A handful of fresh cilantro leaves
  • 1 tsp toasted sesame seeds
  • Chilli sauce such as sriracha, to serve

Preheat your oven to 375°F (190°C) (fan).

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Boil the sweet potato for 7 minutes, then allow it to cool.

Lightly oil a roasting dish and add the diced sweet potatoes to one half of the pan and the peppers to the other. Lightly drizzle them with olive oil and sprinkle the potatoes with smoked paprika and sea salt. Bake for 35 minutes, stirring occasionally.

Towards the end of cooking, heat a pan of water and add a pinch of sea salt and a splash of white wine vinegar. When it’s at a rolling boil crack the egg into the water and cook for 2 minutes for a soft-poached egg, then remove with a slotted spoon and place on kitchen paper to drain.

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Remove the peppers and potato from the oven. Set the peppers aside and mix the brown rice and sweet potato together.

Pile the potato and rice into a bowl with the roasted peppers and top with the poached egg, Avocado Lime Crema, cilantro and sesame seeds. Serve with the chilli sauce on the side.

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Like this recipe as much as we do? Click here to purchase a copy of "Buddha Bowls: Grain + Green + Protein."


Hannah Pemberton

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