Huevos rancheros breakfast cups with salsa verde is a modern twist on the traditional Mexican dish of fried eggs on corn tortillas with refried beans and a light tomato-chili sauce. It’s The Husbands favorite Sunday brunch meal and in Texas you can find it at almost every restaurant except here the common tex-mex version is served with red enchilada sauce. This version is a simple and fun take on this delicious dish that would be fast and perfect for any brunch party or just to pump up your typical breakfast. Ok…enough talk I’m getting hungry.

Huevos Rancheros Breakfast Cup with Salsa Verde for 1 easily multiplied

• 1 uncooked flour tortilla, burrito size*
• 2 Tbs refried beans
• 1 egg
• pinch salt and ground pepper
• 1 Tbs grated cheddar or monterey jack cheese
• 3 Tbs salsa verde**

Sprinkle with a pinch of salt and a pinch of fresh ground pepper. Top with cheese and place in the oven. Bake in the oven until the whites are cooked. Bake for 12 minutes for a runny yolk (15 to 18 minutes for a hard yolk).

Plate with salsa verde and garnish with cilantro if you wish.

Since the tortilla is not cooked prior to baking it fluffs up as it were fried and makes a light crispy basket for the delicious salty beans, egg and tangy salsa verde. Traditionally, huevos rancheros is served with a runny yolk and I love a runny yolk but I got distracted for this shot by a large white dog chasing a very fat cat through my kitchen and let the egg over cook for my tastes. Oh well, it was just as wonderful.

Check out this kid-friendly tortilla breakfast cup post using the same technique and get the whole family involved. Have a great weekend!

• 3 cups shredded cooked chicken, I use a store bought rotisserie chicken
• 3 cups of finely chopped fresh baby spinach (about an 8oz package)
• 4oz goat cheese, softened
• 3 cups finely shredded Monterey Jack cheese, plus 1 1/2 cups for topping
• 1/2 tsp sea salt
• 20 flour tortillas
• cooking spray, I use Pam
• 2 cups of salsa verde, make your own from this past salsa verde recipe or use store bought

Preheat oven to 375°.

For some reason I’ve been thinking about our time in Canada where we had the best fish and chips. But with marathon training in full swing traditional fish and chips is out of the question. So, tonight we are having baked panko crusted tilapia served with salsa verde. Why salsa verde? Basically because we live in Texas and we put salsa on everything. Of course, if your little ones don’t appreciate salsa as much as you may, simply serve theirs with a side of marinara.

This is a quick, easy and healthy dinner that the whole family will enjoy. Serve with baked sweet potato chips (sorry, you’re going to have to wait till Monday for that recipe) and sauteed squash. You can make the salsa verde in advance for an even easier dinner.

panko crusted tilapia with salsa verde serves 4

Salsa Verde

• 3/4 pound tomatillos (about 7 to 8 tomatillos)
• 1-2 serrano or jalapeno peppers
• 1/2  large onion
• 3 cloves garlic, peeled
• 1 Tbs extra virgin olive oil
• 1/4 cup fresh cilantro, coarsly chopped
• 2 Tbs fresh lime juice
• 1/2 tsp cumin
• 1/4 tsp sea salt

* Just a little note: Please do not put anchovies, chicken broth, green tomatoes, or parsley in salsa verde. It’s an insult to the little old lady in the taco cart down the street from me. She wanted me to let you know.

photo by Chereen Zaki. I’m in love with it.

Preheat oven to 425°. Remove tomatillos from their husks. Wash, dry and set aside.

Remove the stems from the peppers. We like things hot over here. Use as many peppers as you can tolerate.

Chop onion in thirds and set aside.

Place the tomatillos, peppers, onions, and garlic (I crush mine and leave the peel on during roasting and discard later but to make it easier you can just leave the peel off) in a roasting pan. For easier clean up you can always use a foil lined pan. Drizzle everything with oilve oil. Place in oven.

Roast for 25 to 30 minutes or until peppers and tomatillos look like this.

Carefully place tomatillos, peppers, onions and garlic in a blender or food processor. I find salsa is easier to make in a blender. Add cilantro, lime juice, cumin and salt. Don’t forget to place the top on, I always do, and pulse until everything is well blended and pureed.

This can be made in advance up to five days and can be used on almost anything! Forget the caned stuff, this is worth making it yourself.

Now for the fish:

Panko Crusted Tilapia

• 1 1/2 cups of Panko, Panko is also known as Japenese bread crumbs and can be found in the international asile at the market
• 1/2 tsp sea salt
• egg wash (1 egg + 2 Tbs of water beaten together)
• 4 tilapia fillets (can be substituted for cod or halibut)

Preheat oven to 425°.

Put panko on a large plate.  Add salt and mix to evenly distribute.

Create a “station” with a plate of tilapia, next to the bowl of egg wash, next to the panko. Dip a tilapia fillet in the egg wash and then place in the panko. Make sure the tilapia is evenly coated with the panko. You might have to press the panko on to get a good coating. Repeat with the remaining fillets.

Place the tilapia on a foil lined baking sheet and place in the oven. Bake for 12 minutes or until lightly golden brown.

Serve with salsa verde on the side. Enjoy!

Goes great with Sweet Potato Chips!