Huevos rancheros, or rancher’s eggs, are a refreshing, flavourful alternative to the traditional morning scramble. For school days, make the socca ahead of time. When you’re ready to serve, assemble the individual portions, bake, and serve.
Tip
Turn this into a family-style breakfast casserole by assembling it in 8 x 8 x 2 in (20 x 20 x 5 cm) glass or ceramic baking pan or cast iron skillet, doubling the socca for a sturdy base.
Socca Huevos Rancheros Verde
Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 4 Basic Socca Pancakes
- 1/2 cup (125 mL) cooked black beans
- 4 large organic eggs
- 1/4 cup (60 mL) queso fresco or feta
- 1/4 cup (60 mL) jarred mild salsa verde or mild tomato salsa
- 1/4 finely sliced serrano chili, to taste (optional)
- 1 large ripe avocado
- 1 tsp (5 mL) lime juice
Nutrition
Per serving:
- calories311
- protein14g
- fat21g
- saturated fat5g
- trans fat0g
- carbohydrates20g
- sugars3g
- fibre7g
- sodium359mg
Directions
01
Preheat oven to 350 F (180 C). Grease 4 wide, shallow ramekins with oil; place on baking sheet.
02
Slice socca into quarters and arrange in ramekins, leaving points exposed to crisp. Sprinkle black beans and crack eggs on top. Sprinkle on cheese, salsa, and chili, if using. Bake for 20 to 25 minutes, or until whites are just set and yolks are still runny.
03
Meanwhile, halve and pit avocado and add to medium bowl along with lime juice; mash.
04
Serve dolloped with avocado mixture in ramekins protected with a towel to guard from heat, or scoop out and serve on a plate.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
