Gluten Free : Feeding the Masses in the Morning
The holidays are a wonderful time, and generally mean full houses and busy kitchens. Recipes for dinners abound, but there are other meals in the day that are just as important! In December, we will bring you great gluten free breakfasts and lunches to feed the large crowds that amble out of your spare bedrooms and off your couch. Today we have a spicy recipe from the naturopathic doctors at Clearwater Healthcare for Huevos Rancheros. It can be made in as large or small a batch as you require (the one below is for 6), and the sauce can be made ahead to get things up and running even more smoothly.
Ingredients
- 6-12 farm fresh eggs
- 1 Tbs organic olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 can stewed tomatoes
- 1 can black beans
- 1 tsp ground cumin
- 1 tsp sea salt
- 2 Tbs apple cider vinegar
- 6 corn tortillas
- 6 large sprigs cilantro, for garnish
Put a medium saucepan of water on high heat and bring to a boil.
While the water is heating up, heat a second medium-sized saucepan to medium heat for the sauce. Add olive oil and warm it slightly, then add onion and garlic and sauté until onion is translucent (about 5 minutes). Then add the cans of tomatoes and beans including the liquids. Season with cumin and salt and bring to a slow simmer while you poach the eggs. Stir occasionally.
At this point your water should be boiling. It’s easiest to poach the eggs with an egg poacher if you have one (you can also use custard cups or something equivalent). If not, poaching is not hard! Fill a saucepan about halfway with water, add 1 Tbs of white vinegar, and when the water begins to boil crack the eggs into the water and bring the temp down to medium heat. Cook for 4 ½ minutes. Remove with a slotted spoon and place on a paper towel to dry. Add to your breakfast bowl of veggies and enjoy!
Lightly toast the tortillas in DRY fry pan for 1 minute per side. Place each hot tortilla on a plate, top with the tomatoes and bean sauce, a poached egg or two, and sprig of fresh cilantro. Serve.
If you have leftover sauce, it makes a great dip with corn chips. Alternatively, if you have leftover chili, you can use that in place of the sauce for a different version of this recipe.
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