Huevos Rancheros with Charred Kale, Tomatoes, and Crispy Garlic Chickpeas

January 5, 2016

Huevos Rancheros with Charred Kale, Tomatoes, and Crispy Garlic Chickpeas

Crispy Spicy Garlic Chickpeas

Huevos Rancheros with Charred Kale, Tomatoes, and Crispy Garlic Chickpeas

YAY! First post of 2016! Lucky for all of us it’s a healthy-ish one.

After completely destroying my stomach during the holidays with the consumption of dairy (in vast quantities), I decided I gotta give my gut a break…for a week or so at least! Don’t worry, I’m not trying any of the “new me new you” crap. I am more of a “eat whatever makes you happy” and yes, hence I am sharing with you today a recipe that’s a total favourite of mine; a staple in every Mexican table, but with a twist.

Cue: Huevos Rancheros! The traditional recipe utilizes salsa, cheese, and whatnot. For this version I am choosing something healthier but packed with flavour: charred kale and tomatoes and crispy, spicy, garlic chickpeas. All homemade, all super easy to cook.

You can make this recipe your new best bud in the morning, or you can make your friends drool over brunch with it. Either way, I think you should give it a go! Get the full recipe after the jump

Huevos Rancheros with Charred Kale, Tomatoes, and Crispy Garlic Chickpeas

Huevos Rancheros with Charred Kale, Tomatoes, and Crispy Garlic Chickpeas

Makes 4

Ingredients:

For the chickpeas:
– 1 can chickpeas
– 1 1/2 teaspoons smoked hot paprika
– 1/2 teaspoon ground cumin
– 2 cloves of garlic, smashed
– 1 teaspoon sea salt
– 1/2 teaspoon freshly cracked pepper
– 2 bay leaves
– 3 tablespoons of olive oil

For the huevos:
– 2 cups kale, washed, stem removed, chopped
– 1 cup cherry tomatoes (or any other small variety), cut in half
– 1 handful of parsley or cilantro (whichever you like best)
– 4 corn tortillas
– 4 large eggs

Instructions:
1. Preheat oven to 400F.
2. Drain and rise the chickpeas. Put chickpeas and all other ingredients on a cast iron skillet or frying pan (oven-safe), fry for a couple minutes on medium heat making sure to stir so spices coat chickpeas. Place pan in the oven and bake for 15 minutes, toss chickpeas and bake for another 10-12 minutes until nice and crispy. Remove from oven and set aside.
3. In a heavy bottom pan place a bit of frying oil such as canola or sunflower, add the chopped kale and let it sit as is (do not toss!). Cook for 3-4 minutes without tossing until charred, toss once, cook for another 3 minutes. Season with salt and pepper and remove from pan. Using the same pan, place the tomatoes and cook without tossing for 5 minutes until charred. Remove from heat and set aside.
4. Clean the frying pan and pour a bit more oil in it, fry all the tortillas until crispy, about 2 minutes for each side.
5. In the same hot pan, cook the eggs, one at the time, and fry them until edges are crispy, about 4-5 minutes. Season with salt and pepper.

To serve: lay down a fried tortillas, place some charred kale and tomatoes on top, add crispy fried egg, and top with crispy garlic chickpeas. Season with salt and pepper and serve with your favourite salsa or as is.

Hope you like them! They definitely have become a go-to breaky dish of mine.

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