http://www.food52.com/recipes/534_moroccan_merguez_ragout_with_poached_eggs
That's another take on the huevos rancheros concept, with the same carrot comment as QoS above.
Instead of poaching the eggs, or frying them, make an omelet and use the others in a sauce.

I'd make huevos rancheros with the carrots shredded or finely chopped and cooked into the sauce until very soft and integrated with other ingredients. My recipe here: http://www.food52.com/recipes/8118_huevos_rancheros