Annie’s Eggs (Huevos Rancheros)


On our New Year’s trip to Ohio, the dearest Annie cooked some knock-out meals for us, but my absolute favorite was an egg dish she whipped up just for the two of us one morning. She called it her version of huevos rancheros, and it was awesome. I’ve since recreated it at home and enjoyed it several times. Hope you enjoy!

Heuvos Rancheros (serves 2)

  • 4 corn tortillas
  • 1/2 cup shredded mozzarella
  • 2 eggs
  • 1/4 cup queso fresca
  • 1 avocado, sliced
  • 1/4 cup salsa
  • 1/2 cup fresh spinach leaves
  • 1 Tbsp olive oil
  • two slices lime
  • salt & pepper, to taste

Start with the tortillas. In small skillet, add a touch of olive oil, heat, then add 1 tortilla. Top with half the mozzarella, top with another tortilla, and cook until cheese is melted, turning once. Cook the other two tortillas the same way and set aside.

Add 1 Tbsp olive oil to same skillet, then crack two eggs carefully into the hot skillet. Add to eggs salsa, then top with fresh spinach. Cover with a lid, then cook for a minute or two only. The steam from the spinach and salsa will cook the eggs, so no need to flip. When eggs are still a bit runny but whites are cooked through, separate the two eggs with a spatula and place salsa, egg, and spinach on top of each quesadilla. Top with crumbled queso fresca, then sliced avocado and salt & pepper, and squeeze a slice of lime on top of that. Enjoy.

Thanks again, Annie!

Leave a Reply

Your email address will not be published. Required fields are marked *