A lighter, and just as delicious version of Huevos Rancheros, this green chile breakfast dish is a California dream complete with shrimp, guacamole and gorgeous watermelon radishes. Read all about the Santa Barbara restaurant, Scarlett Begonia, that created it.
Green Huevos Rancheros
- 6-8 tomatillos
- 2 cloves garlic
- 1/2 onion, chopped
- 1 Tbsp lime juice
- 1/2 avocado, mashed
- 1/2 tomato, chopped
- 1 tsp lemon juice
- 1 can black beans
- 1 Tbsp cilantro
- 1 tsp garlic powder
- oil for frying
- 2 corn tortillas
- 4 shrimp, raw
- 1 egg
- 1/8 cup queso fresco or feta cheese
- 1 watermelon radish, sliced
- Preheat oven to 400 degrees.
- Peel husks off tomatillos, cut in half and place cut side down on baking sheet. Add 2 cloves of garlic. Roast in oven until lightly browned, about 10 to 15 minutes.
- Blend or pulse (in food processor) roasted vegetables with with 1/4 onion, lime juice, salt and pepper until a sauce is formed. Add water if needed. Set aside.
- Make guacamole by combining mashed avocado, chopped onion and tomato, salt and lemon juice.
- Warm a can of organic black beans in a sauce pan with salt and pepper (add garlic, cilantro or any aromatics you like).
- Heat frying oil in a skillet, and lightly fry 2 corn tortillas and set aside.
- In same frying pan, sauté shrimp until just pink (1-2 minutes per side), and then, fry an egg to your liking.
- To assemble, spread some tomatillo sauce on the plate, then place the tortillas. Next, layer beans and more sauce. Slide the egg on top and sprinkle queso fresco around the plate. Top with shrimp, fresh guacamole, micro cilantro and big slices of watermelon radish.