When I was pregnant with Taylor I craved Huevos Rancheros, and could have eaten it for every meal. That’s not too far off from how I feel about the dish even now, and I share this affinity for the spicy breakfast goodness with the rest of my family. This twist on the traditional dish offers a vegetarian and gluten free option. It’s a great choice for a brunch for a larger group because you can make a single portion rather than one entrée at a time, and you can prep a majority of it the night before serving. See recipe and serving options below.

Recipe
Sweet Potato Huevos

For veggie hash:

2 Tablespoons vegetable oil
4 large sweet potatoes
1 large onion, diced
1 green pepper, diced
1 jalapeno, seeded and diced
1 can black beans, drained and rinsed
8-12 eggs
Salt and pepper

For optional garnish:

Hot sauce or Sriracha
Whole wheat tortillas
Salsa sour cream (mix equal portions of salsa and sour cream)
Lettuce
Shredded Queso Fresco cheese
Sliced avocado
Chopped ripe olives

Directions:

Saute veggies in oil until soft.
Place veggie hash ingredients in a 9 x 13 inch casserole dish.
Make 8-12 indentations in the bed of veggies.
Drop an egg into each.
Bake at 350 degrees until egg whites are set and yolks are done to desired firmness.
Serve and top with garnishes and accompaniments of choice.

Serves 8-12

Serving Suggestions:

To replicate more traditional Huevos Rancheros, brown 1 pound ground beef and add a packet of taco seasoning according to directions. Layer on top of the veggies before adding the eggs.

If making ahead of time, prepare all ingredients for the hash and follow directions up to adding the eggs, and refrigerate up to overnight. Heat casserole of hash in oven for 15 minutes before adding eggs.  Proceed as recipe indicates.

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