something veggie
with Pan Poached Eggs and Spiced Tortilla Chips
Huevos rancheros are a classic Mexican dish that consists of eggs and rice. The eggs are poached in a rich fresh tomato sauce and served with a generous assortment of toppings like guacamole and lime crema. The best part? It also comes with a side of crisp tortilla to pick up any toppings your fork may have missed!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Å’uf
(Contient Oeuf)
¾ tasse(s)
Riz basmati
85 g
Croustilles de maïs
(Peut contenir Sésame, Lait)
227 g
Petites tomates
2 pièce(s)
Oignon vert
1 pièce(s)
Lime
1 cs
Purée d’aromates tex-mex
(Contient Moutarde Peut contenir Gluten, Poisson, Sésame, Oeuf, Crustacés, Lait, Blé, Sulfites, Soya)
3 cs
Guacamole
1 pièce(s)
Crème sure
(Contient Lait)
¼ tasse(s)
Feta, émietté
(Contient Lait)
2 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait)
1 cs
Mélange paprika fumé et ail
(Contient Sulfites Peut contenir Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya)
Pas inclus dans votre livraison
cs
Beurre non salé*
(Contient Lait)
cs
Huile*
g
Sel*
cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
- While rice cooks, halve tomatoes.
- Thinly slice green onions, keeping whites and greens separate.
- Zest half the lime, then cut into wedges (whole for 4 ppl).
- Add sour cream and lime zest to a small bowl. Season with salt and pepper. Stir to mix.
- Heat a medium non-stick pan (large for 4 ppl) over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil and tomatoes, green onion whites and half the smoked paprika-garlic blend. Season with salt and pepper. Cook, stirring often until tomatoes soften, 2-3 min.
- Add tex-mex paste and 1/2 cup (1 cup) water. Stir to mix.
- Bring to a simmer.
- Once simmering, make two 3-inch wide wells (4 wells for 4 ppl) in the base. Place 1/2 tbsp butter in each well.
- Crack egg over butter into wells. Reduce heat to medium-low.
- Cover and cook until eggs have set, 4-7 min.
- While eggs cook, add tortilla chips to a parchment-lined baking sheet. Drizzle 1/2 tbsp (1 tbsp) over top. Season with salt, pepper and remaining smoked paprika-garlic blend.
- Spread in an even layer. Toast chips in the middle of the oven until lightly golden, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
- Fluff rice with fork.
- Divide rice and chips between plates.
- Top with egg and tomato mixture.
- Drizzle chipotle sauce overtop.
- Top with lime crema, feta and remaining green onions.
- Squeeze a lime wedge overtop, if desired.