Huevos Rancheros

Heat up an authentic Mexican breakfast with Huevos Rancheros from Lindsay Olives, packed with 22 grams of protein and loaded with shredded cheese.

Ingredients:

• 2 (6 to 7 inch) flour tortillas
• 2 tablespoons canola oil or melted butter, divided
• 1/2 teaspoon chili powder
• 4 eggs
• 1/3 cup salsa or picante sauce
• 1/3 cup sliced Lindsay Pimiento Stuffed Spanish Manzanilla Olives
• 2 tablespoons ketchup
• 1/2 cup (2 oz.) shredded Mexican blend or Cheddar cheese
• 2 tablespoons chopped cilantro

Directions:

1. Heat oven to 400°F.
2. Brush both sides of tortillas lightly with 1 tablespoon of the oil or butter. Sprinkle chili powder over both sides of tortillas; place on a baking or cookie sheet. Bake 4 minutes; turn. Continue baking until golden brown and crisp, 4 to 5 minutes longer.
3. Meanwhile, heat remaining 1 tablespoon oil or butter in a large nonstick skillet over medium heat. Cook eggs in oil sunny sides up or over easy as desired.
4. Transfer tortillas to serving plates; top with eggs.
5. Add salsa, olives and ketchup to same skillet.
6. Cook and stir mixture over medium-high heat until very hot, about 1 minute.
7. Spoon sauce over eggs; top with cheese and cilantro.

Pairing Suggestion: Bustelo Cool Coffee

image & recipe via Lindsay Olives