Heat up an authentic Mexican breakfast with Huevos Rancheros from Lindsay Olives, packed with 22 grams of protein and loaded with shredded cheese.


  • 2 (6 to 7 inch) flour tortillas
  • 2 tablespoons canola oil or melted butter, divided
  • 1/2 teaspoon chili powder
  • 4 eggs
  • 1/3 cup salsa or picante sauce
  • 1/3 cup sliced Lindsay Pimiento Stuffed Spanish Manzanilla Olives
  • 2 tablespoons ketchup
  • 1/2 cup (2 oz.) shredded Mexican blend or Cheddar cheese
  • 2 tablespoons chopped cilantro


  1. Heat oven to 400°F.
  2. Brush both sides of tortillas lightly with 1 tablespoon of the oil or butter. Sprinkle chili powder over both sides of tortillas; place on a baking or cookie sheet. Bake 4 minutes; turn. Continue baking until golden brown and crisp, 4 to 5 minutes longer.
  3. Meanwhile, heat remaining 1 tablespoon oil or butter in a large nonstick skillet over medium heat. Cook eggs in oil sunny sides up or over easy as desired.
  4. Transfer tortillas to serving plates; top with eggs.
  5. Add salsa, olives and ketchup to same skillet.
  6. Cook and stir mixture over medium-high heat until very hot, about 1 minute.
  7. Spoon sauce over eggs; top with cheese and cilantro.

Pairing Suggestion: Bustelo Cool Coffee

image & recipe via Lindsay Olives