Warm, hearty, healthy dishes are seriously calling to me right now. Maybe it’s the cooler weather, maybe it’s the fact that I’ve been training for a half marathon and, well, more miles always make me hungry (and I know I’m not alone).
Actual footage of me after a recent long training run:
Or maybe, just maybe, it’s the fact that Brooks Running offered the blog ambassador team (which includes us!) this recipe for huevos rancheros from Hansons-Brooks athlete Brendan Gregg. Brendan took eighth place at the 2016 Olympic Trials in the 10k, so if he’s saying it fuels his workouts, I’m gonna go ahead and assume it’ll work for the rest of us!
Fun side note — when I was in Seattle over the summer with Brooks, we had brunch at a Mexican place and their huevos rancheros went over BIG TIME, so if you ever wondered whether or not runners love this dish across the board, the answer is a big ol’ heck yes.
Anyway, you’re here for Brendan’s recipe, right? You know we’d never let you down.
- eggs fried over easy, one per tortilla
- tortilla 6” corn or flour
- 1 1⁄2 cups dry beans (black or pinto)
- 2 T canola oil
- chicken broth cover bottom of crockpot to 1 1⁄2” depth
- chili powder, cumin, garlic powder, hot sauce (to taste)
- optional: Cojita cheese, sour cream
Pico de Gallo
- 1 medium tomato
- diced 1 small onion
- diced 3 T cilantro
- minced 1 clove fresh garlic
- minced to taste salt
- lime juice
- Prepare beans in slow cooker, ahead of time. Cover dry beans with chicken broth and canola oil. Season liberally with chili powder, cumin, garlic powder and hot sauce. Cook on high until soft. Leave beans whole or mash for refried-style beans. Will make more than enough beans for the huevos.
- Prepare Pico de Gallo.
- Fry eggs to your preference.
- Heat separate pan, dip tortilla briefly in water and fry approximately 30–60 sec. on each side, until you get a few char marks.
- Top each tortilla with a large scoop of beans, one fried egg, and lots of Pico. Top with Cotija cheese and/or sour cream, if desired. Make as many as necessary, usually 2 to 3 eggs/tortillas per person.
Are you a huevos rancheros fan? I’ve never tried making them myself before, but I sure will now — although I’m going to swap out the chicken broth for veggie, and you better believe I’m gonna add some avocado slices. –Kristen