This “healthyish” version of huevos rancheros takes only minutes to make and is both satisfying and colorful—perfect for breakfast or a light lunch or dinner.
- 1 cup sprouts (such as sunflower, radish, or alfalfa)
- 1 teaspoon fresh lime juice
- Kosher salt and freshly ground pepper
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 large eggs
- Crushed red pepper flakes
- 2 sprouted grain tortillas or flatbreads
- 1 ounce feta
- Wedges of tomato, avocado, and lime, for serving
- Hot sauce, for serving
Toss the sprouts with the lime juice in a small bowl; season with salt and pepper.
Heat the oil in a medium skillet over medium-high heat. When the oil is hot, crack both eggs into the skillet and season with salt and pepper. The oil should be bubbling around the eggs from the start.
Cook, rotating the skillet occasionally, until the whites are golden brown and crisp at the edges and set around the yolks (which should be runny), about 2 minutes. Add the red pepper flakes to the oil and remove the pan from the heat.
Meanwhile, heat the tortillas over a gas burner until just warmed and slightly charred in spots (or
warm in the oven or a toaster oven).
Mound the sprouts on the tortillas and top with the fried eggs. Crumble the feta over the eggs and drizzle with olive oil. Garnish with wedges of tomato, avocado, lime. Serve hot sauce on the side.