Farmer's Market Huevos Rancheros

One of my most favorite things to do when visiting Alex and Dan in Portland (OR) is to visit the Saturday Farmer's Market.  The awesome mushrooms, the roasted peppers, toasted hazelnuts, not to mention all the fresh veggies, fish, meat, cheeses, breads, flowers....  Now I have one more good reason: breakfast.  There was a line, but we decided it was worth a wait to get breakfast at Verde Cocina (a stand in the Farmer's Market but now also a cafe).  Ed and I ordered Huevos Rancheros  (photo below, right) and Alex and Dan ordered Buenos Dias Breakfast (photo below, lower left) .  While we waited, we watched the "lots of market veggies" cook on the huge skillet.

The Huevos Rancheros - inspired by all the local veggies - were awesome .  When we returned home I picked up some of my neighbor's eggs and decided to give this a simplified try.

This is a very flexible recipe and "market veggies" means whatever is in season when you make it. This recipe is nominally for 2-3 but of course the number of eggs and amount of veggies and cheese can vary according to taste and appetite. As reflected in the ingredients used, I made this for a late October breakfast in Massachusetts.

Grate:

1 oz sharp cheddar cheese (1 oz shown in photo)

In a medium size skillet, saute:

1 T olive oil (heat first before adding veggies)
1 clove garlic, finely minced
1 medium red onion, peeled, and cut in bite sized pieces
1 carrot, cut in small strips
2 small poblano peppers, seeds removed and cut in bit sized pieces

8 leaves of kale, coarsely chopped


When veggies are warm and wilted add:

1/2 c pinto beans, drained
1/2 c garbanzo beans, drained
1/4 c salsa

Cook, stirring constantly until beans and salsa are heated through.

While veggies are cooking poach

1 egg per person in water to which

And warm (I use microwave)
2 tortillas per person

When all ingredients are ready, assemble by placing one warm tortilla on each plate and dividing half the vegetable mix to top the tortillas, top with 1/2 the grated cheese divided among the plates, then add second tortilla to stack and repeat topping sequence.  Finish with poached egg and

Cilantro, coarsely chopped.

VARIATION:  Fill soft taco shells with market veggie and bean mixture, grated cheese and coarsely chopped cilantro and a mix of:

1 avocado cut in thin bite sized pieces
1 t lemon juice
Salt to taste
Cumin to taste

This is especially good for lunch.



Reviewed 5/12/17