Fortunately for us Angelenos, there is always a tasty Mexican breakfast on any brunch menu worth it’s salt. My favorite is Huevos Rancheros. I’ve added my Travelista-take to this recipe, creating an LA-style, somewhat healthier version, with a few additions and substitutions.
Sip with your Green Juice or Almond Chai Latte to fit in with the sculpted bodies of the LA inhabitants 😉
3 Cups spinach
1 Cup Lacinato Kale, stems removed & finely sliced
1 Medium onion, diced
½ Avocado sliced lengthways
½ Medium sized jalapeno diced
2 Corn Tortillas
¼ Cup crumbled queso fresco
Handful of cilantro leaves
For the Salsa:
2 teaspoons Olive oil
1 Cup Onion diced
1 15-ounce can diced tomatoes with green chiles OR just ADD
½ 6-ounce can diced green chiles
¼ teaspoon Chili powder
¼ teaspoon Ground cumin to taste
Salt to taste
What to do!
- Drizzle a couple teaspoons of olive oil onto a large skillet on medium heat. Add the diced onions and sautee for 1-2 mins until translucent. Add in the diced tomatoes with its juice, the diced green chilies, the diced jalapeno, the chili powder and cumin. Reduce heat to low, and let simmer for 10 minutes. Add salt to taste. Keep warm.
- In another skillet, add a drizzle of olive oil and on a medium heat. add the sliced kale. Let cook for 2 mins, then add spinach to the same pan. Let wilt down a couple of mins, transfer to a plate and keep warm.
- In another non-stick pan, lightly spray coating the pan with the oil. On a medium heat, one by one, heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Remove, stack, and keep warm by covering them in a moist clean towel, or with aluminum foil.
In the same pan, add a little olive oil on a medium heat and fry each egg, 3-4 mins for a runny yolk.
- To compose your Angeleno-Mexican masterpiece:
On 2 decorative Mexican style small plates, lay down 1 warm tortilla, spread each tortilla with the salsa. Layer the sautéed spinach kale mixture, the sliced guacamole and top with an egg on each tortilla, sprinkle with queso fresco, cilantro and a squeeze of lime.
Breakfast at it’s best!