breakfast, homecooking, huevos rancheros, mexican food
Comments 6

my breakfast today: huevos rancheros

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I think huevos rancheros is one of my favorite dishes to make. You can use so many different ingredients, whatever is to your liking. I like the usual corn tortilla, black beans, avocado, tomatoes, feta cheese, egg. This time, I tried pickling onions for the first time! It’s super easy to make and adds a little tang to the dish. It’s fun arranging all the ingredients. I felt like I was creating a work of art and it was quite peaceful. And then I devoured everything in minutes. 🙂

Recipe for pickled onions courtesy of:

1 medium red onion, thinly sliced
1/2 cup apple cider vinegar
1 cup warm water
1 tablespoon sugar
1 1/2 teaspoons Kosher salt

Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.

Place onion in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you’re in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.


  1. MMMM I LOVE PICKLED ONIONS. Wonderful recipe. I’ll be sure to pickle onions one day to make myself some yummy huevos rancheros. Anything with eggs & avocado = I’m all over it. Love that these are vegetarian too. 😀 Great new addition. Keep up the great work!

    • Yeah pickled onions are so good! And yes, eggs and avocado just make everything better. Thanks so much for the kinds words! 🙂

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