Huevos rancheros

Huevos Rancheros with refried carrots



This week’s farm box features some of our favorite small local farmer’s goods including:

  • organic rainbow carrots from The Garden Of
  • honey dates from Everett Davall
  • organic eggs from Chino Valley Ranchers
  • organic red butter lettuce from The Garden Of
  • green onions from Tamai Farm
  • organic navel organges from JJ’s Lone Daughter Ranch
  • passion fruit from Rincon del Mar
  • cherry tomatoes from Wong Farm
  • organic corn tortillas from Tehachapi Gran + Kernel of Truth Organics


Huevos rancheros


Now we make some stuff!

Vegetarian Huevos Rancheros with “Refried Carrots”

Serves 2


Refried Carrots (makes 8oz, 2 Portions)

2 Cups Peeled & Thinly Sliced Carrots

2 Cloves Garlic, Chopped

½ Onion, Sliced

½ Jalapeno, Seeded & Chopped

1 Cup Broth or Seasoned Water

½ of 1 Lemon, Juiced, seeds removed

2oz Cooking Oil

Salt & Pepper to taste


Huevos Rancheros (2 Portions)

4 Corn Tortillas

1 Cup Refried Carrots

4 Whole Eggs, Cracked

1 Cup Sliced Green Onions

1 Cup Cherry Tomato Halves

4oz Cooking Oil

Salt & Pepper to taste


PROCEDURE for Refried Carrots

In a Small Saucepan, combine Carrots, Garlic, Onions, Jalapenos, Salt, Pepper and Cooking Oil and place over MEDIUM-LOW heat for 10-12 minutes or until Carrots are tender.

Add Broth/Seasoned Water and bring to a simmer.

Transfer to a handheld immersion blender, food processor or your favorite blending machine, add lemon and pulse until smooth.

With a rubber spatula remove Carrot “Refried Beans from Blender and set aside. (Note: This makes for a great dip for crudité too!)


PROCEDURE for Huevos Rancheros

Drizzle a tablespoon or two of cooking oil into a large skillet or over MEDIUM-HIGH heat. Add tortillas and season with Salt and Pepper.

Crisp each side of the tortillas until lightly golden brown and transfer to serving plates.

Return pan to the heat and add another two tablespoons of cooking oil to cook the eggs. When the oil has coated the bottom of the pan, add the cracked eggs and cook to desired texture (Sunny Side Up, Over Easy/Hard or Scrambled).

Divide and spread Refried Carrots onto the Tortillas and top with cooked Eggs, Cherry Tomatoes & Sliced Green Onions to Serve.


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