Huevos Rancheros Verde is a vibrant and satisfying twist on the classic Mexican breakfast dish. With a fresh tomatillo salsa and creamy avocado topping, this recipe brings a burst of flavor and a touch of elegance to your morning routine.
Olive oil is used to lightly fry the tortillas, adding a subtle richness and crisp texture. Corn tortillas provide a hearty base that holds up well under the toppings and absorbs the flavors beautifully.
Tomatillo salsa is the star of the dish, offering a tangy and slightly spicy sauce that perfectly complements the eggs. Eggs are poached directly in the salsa, absorbing its flavors while remaining rich and creamy.
Avocado adds a creamy, buttery contrast to the tangy salsa. Queso fresco provides a mild, crumbly texture that enhances each bite. Finally, cilantro offers a fresh, herbal note that ties everything together.
Pair your Huevos Rancheros Verde with a side of refried beans for a more filling meal. A simple tomato and cucumber salad dressed with lime juice complements the dish's flavors and adds a refreshing contrast. For a brunch-worthy spread, serve with a pitcher of freshly squeezed orange juice or a light, sparkling white wine.
Start by heating a tablespoon of olive oil in a skillet over medium heat. Once the oil is shimmering, gently place a corn tortilla in the skillet. Fry each tortilla for about a minute on each side until they turn crispy and golden. Transfer them to a paper towel-lined plate to drain excess oil.
In the same skillet, pour in a cup of tomatillo salsa. Let it come to a gentle simmer — you'll notice the vibrant green color deepen slightly, and the aroma will fill your kitchen. Carefully crack four eggs into the simmering salsa. Cover the skillet with a lid and let the eggs cook for about 4 to 5 minutes. You want the whites to be set, but the yolks should still have that luscious, runny quality.
To assemble, place a crispy tortilla on each serving plate. Top each tortilla with one of the poached eggs and a generous spoonful of the tomatillo salsa. Arrange slices of avocado on top, then sprinkle with crumbled queso fresco and fresh cilantro. Finish with a pinch of salt and a few cracks of black pepper to taste. Serve immediately to enjoy the full spectrum of flavors and textures.
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