This dish was inspired by one of my best friends who makes huevos rancheros in tortillas fitted into a muffin cup. The result is a delicious and beautiful little huevos ranchero package filled with egg, black beans, and cheese topped with fresh herbs, avocado, and salsa. These are a little bit different, but basically follow the same idea with a few different ingredients. I didn’t have any fresh herbs on hand, but I would definitely add cilantro or basil and some chives to this dish as a finishing touch.
Broiled Eggs with Cherry Tomatoes, Parmesan and Gruyere
1 sprouted corn tortilla
1 small eggplant
1 small zucchini
½ red onion
1 clove garlic
Handful of chopped kale and spinach
A few stems of broccoli
Several cherry tomatoes
Crème fraiche or Greek yogurt
Turn the oven onto broil. Chop the eggplant, zucchini, and red onion. Sauté in a skillet on medium high heat for several minutes, until slightly soft and browned. Add the garlic, kale and spinach. Drizzle olive oil over the greens, and add salt and a squeeze of lemon juice. Cover the pan for a few minutes and let everything cook and brown, mixing occasionally.
When the greens are wilted and the other vegetables are nicely browned, remove the mixture and place in a bowl. Add a little more oil to the skillet. Warm the tortilla so it becomes pliable. Mold the tortilla into a ramekin or muffin cup and scoop some of the vegetable mixture into the center.
Crack an egg on top of the vegetable mix, place halved tomatoes and cheese on the egg and broil until the egg is cooked to your preference (I have a weak broiler, but I like my eggs runny, so I let them broil for about 5 minutes). Top with chunks of avocado, crème fraiche or Greek yogurt, and good salsa if you have it on hand.