Huevos rancheros scrambled eggs
4 large free-range eggs, lightly beaten
6 small corn tortillas, warmed
sea salt and freshly ground black pepper
guacamole, for serving
black beans and cheese, for serving (optional)
1 1/4 cups cherry tomatoes, diced
1/2 red onion, finely chopped
small handful fresh cilantro, roughly chopped, plus more for serving
juice of 1/2 a lime, plus wedges to garnish
sea salt to taste
1. Prepare the tomato salsa by combining all the ingredients together in a bowl. Season with sea salt to taste. Set aside at room temperature until needed.
2. Heat a small non-stick pan over medium-high heat and add the eggs. Lower the heat and scramble the eggs slowly until you have a thick but loosely scrambled egg mixture. Remove from the heat immediately and season with sea salt and ground black pepper.
3. To serve, smear each corn tortilla with a heaping tablespoon of guacamole. Spoon in the scrambled eggs, then scatter the tomato salsa on top. Garnish with cilantro sprigs and lime wedges.
Prep time 10 Minutes, Cook time 10 Minutes, 20 Minutes, Serves 2 - Half Baked Harvest