Mexican Huevos Rancheros
Enjoy soft scrambled eggs served over corn tortillas with a hearty mix of cumin-spiced black beans and sautéed zucchini and bell peppers. Finished with a smoky chipotle salsa on the side for a bold, flavorful kick.
Nutritional facts
Protein
32g
Carbs
59g
Calories
500kcal
Fat
15g
Ingredients
Egg White, Red Bell Pepper, Zucchini, Egg, Black Beans, Corn Tortilla, Canned Tomato, Onion, Extra Virgin Olive Oil, Garlic, Chipotle Pepper, Epazote, Kosher Salt, Canola and Olive Oil Blend, Cumin, Black Pepper, Cumin, Onion Powder, Garlic Powder, Cinnamon, Mexican Oregano, Allspice, Bay Leaf
Contains eggs.
Reviews
0.0
Based on 0 reviews
More Ivy Stark's delicious meals
About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
You can find Ivy Stark's meals in...
Similar meals you may like