Finally, brunch without a foodbaby! This recipe avoids that "OMG I'm soooo full" post-brunch feeling thanks to it's Latin American origins. While American (most notably, Southern) style brunch is often loaded with heavy cheese, pork-stuffed in every place possible, and bursting with butter, carbs and cholesterol, the Latin American reliance on spice rather than fat makes it a much lighter option in the brunch circuit. Instead of reaching for butter or syrup to top off our meal, the ultimate huevos rancheros condiment is hot sauce; packing a fiery punch at 0 cals. The hallmarks of huevos rancheros-fiberous black beans, veggie-chocked pico de gallo, whole-grain corn tortillas-are totally low cal and healthy; and deserve the credit for saving you from the brick of a food baby a lot of us feel after a restaurant brunch. <br />This recipe adds extra veggies to the typical huevos rancheros recipe with a quick zucchini and onion saute. The zucchini mixture pairs seamlessly with the pico de gallo and beans, while giving you more to munch on (sans added cals) as you stacked your tortilla high. <br />And last but not least...the spiciness of this recipe begs for a sweet brunch cocktail alongside it. I enjoyed mine with a fresh guava mimosa; how about a blood orange screwdriver? Muddled fruit caipirinha? Morning sangria? Which one will you choose to accompany your picante breakfast plate? <br />

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