Traditional huevos rancheros are relatively PCOS-friendly, but a couple swaps makes this version even better! And in my opinion, it’s just a delicious!
Ingredients
5 large collard green leaves, excess stem remove
1/2 sweet onion, diced
1/2 tbsp extra virgin olive oil
1 tsp cumin
1 garlic clove, minced
1/2 tsp sea salt
1 tsp lime juice
30 oz. lbs black beans (2 cans, drained and rinsed)
1/2 cup water
1 tbsp butter
15 eggs
1 1/4 cups cherry tomatoes, sliced in half
2.5 oz cheddar cheese, shredded
1 1/4 cups salsa
Directions
Fill a medium saucepan halfway up with water. Bring water to a boil. Working 1 - 2 leaves at a time, using tongs, submerge leaf for 20 - 30 seconds. Leaf will turn bright green when ready. Remove to a plate and continue until all leaves are cooked.
Drain the water, dry out the pan, and then add 1/2 tbsp olive oil. Heat the oil over medium heat.
When the oil is hot, add the onion and saute until softened, about 5 - 10 minutes. Add the salt, garlic, and cumin and saute for an additional minute.
Add the beans, lime juice, and 1/2 c water. Cover and let simmer for 5 minutes.
While the beans are simmering, in a skillet, heat the butter. Once hot, add the eggs and salt and pepper to taste. Cover and let cook until your desired level of doneness.
Once the beans have simmered for 5 minutes, using an immersion blender or potato masher, blend/mash until 50 - 75% of the beans are mashed (adjust to your liking).
Assemble your meal with one large leaf, 1/5 of the bean mixture, 3 eggs, 1/4 c cheese, 1/4 c salsa, and 1/4 c cherry tomatoes.
Serves 5
Notes
Additional Toppings
Avocado, sauerkraut for probiotics, any veggies (diced bell peppers, sliced radishes, pickled red onion, etc.)
Dairy-free
Substitute avocado for cheese
Nutrition
Calories: 522
Fat: 24g
Carbs: 41g
Protein: 36g
Fiber: 13g
Notable vitamins and minerals (≥10% of RDA)
Potassium: 24%
Vitamin A: 34%
Calcium: 24%
Iron: 50%
Vitamin D: 21%
Vitamin E: 13%
Vitamin K: 11%
Thiamine: 42%
Riboflavin: 69%
Niacin: 13%
Vitamin B6: 35%
Folate: 86%
Vitamin B12: 63%
Phosphorous: 51%
Magnesium: 38%
Zinc: 45%
Selenium: 96%