Huevos rancheros
A Mexican breakfast for the galley that fine in moderate seas, needs no fridge, about 15 min hands-on.
- Breakfast
- Mexican
- ⏱ 15 min
- 🌊 Sea tolerance 3/5
- 🪨 Bare bones
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Wheat tortillas200 g (≈ 4 tortillas) (50 g (≈ 1 tortilla))
- Eggs400 g (≈ 8 eggs) (100 g (≈ 2 eggs))
- Canned chopped tomatoes400 g (100 g)
- Canned black beans320 g (80 g)
- Onion (brown/yellow)120 g (≈ 1 onion) (30 g)
- Ground cumin4 g (1 g)
- Sunflower / vegetable oil20 g (5 g)
Method
- Soften onion in oil, add tomatoes, beans and cumin; simmer 5 minutes.
- Make hollows, crack in the eggs, cover until set.
- Serve on warmed tortillas.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Contains: Eggs, Gluten — always check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 445
- protein
- 23 g
- fat
- 19 g
- carbs
- 45 g
- sugar
- 6 g
- fibre
- 10 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes