While these aren’t near authentic Huevos Rancheros, they are a nice twist on those wonderful Mexican Ranch Eggs.  I tossed onion, zucchini, and cherry tomatoes in olive oil, oregano, salt and pepper and then roasted them for about 20 minutes until the onions were tender and the tomatoes began to burst.  This mixture took the place of the traditional tomato-chili sauce and refried beans.  You could substitute with whatever fresh veggies you have on hand, after all this is eat of the fridge/pantry week.  You’ll notice the hash-brown potatoes in the background, found those in the bottom drawer of the fridge.  They were very happy to see me.

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Other recipes you might enjoy:

Chicken Chilaquiles {with Fried Eggs} Southwest Vegetarian Tacos Albóndigas Soup {Mexican Meatball Soup} Mushroom & Kale Quinoa Breakfast Bowl Christmas Leftover Chili Pico de Gallo {Put The Lime In The Coconut}