This is one of the easiest breakfast dishes you can make and a deliciously different way to enjoy eggs. The Tex-Mex flavor accents are vivid and satisfying, owing to the fresh, fragrant oregano.
Cook time: 20min
Total: 1hr 0min
¼ cup olive oil
1 medium (123 grams) tomato, finely diced
1 small (70 grams) onion, finely diced
1 teaspoon Mexican leaf oregano
3 cups rice, cooked
2 cups vegetarian or chicken broth, no salt added
½ cup green chilies, chopped (canned works well)
3 sprigs cilantro
1 teaspoon chili powder
Black pepper, freshly ground, to taste
½ teaspoon salt, optional (not included in nutrient analysis)
- Heat the olive oil in a medium skillet over medium heat.
- Add the tomato, onion, oregano, salt (if using); reduce heat and cook until softened (about 7 minutes).
- Add the rice and chicken (or vegetarian) broth. Cook over medium low heat for 5 minutes. Add the canned green chilies and mix well.
- While the rice mixture is heating, fill a medium saucepan or pot with water and bring to a boil. Add eggs to the pot, making sure there is enough water to fully cover the eggs. Boil the eggs for 5 minutes.
- Remove the pot from heat and cover the pot and eggs with a lid for 2 minutes.
- Remove eggs from the pot and place in a bowl of cool water for 2 minutes. Peel the eggs and cut in half.
- Place rice mixture in the center of two individual serving plates.
- Top with halves of 2 eggs over rice on each plate.
- Garnish with cilantro.
- Dust each plate and eggs with red chili powder and freshly ground black pepper and serve.