Not-quite-huevos-rancheros: fried eggs, “taco beef”, salsa, refried beans, yoghurt, and guac, on paratha (because that’s what I had at home). Â
I often make a big batch of “taco beef” for my work lunches--ground beef, onions, garlic, chiles, “taco seasoning”, water, and cornstarch.  It packs well with rice (short and medium -grain rice stays moist and pleasantly chewy when reheated), refried beans, and salsa for a microwave-heatable lunch-in-a-bowl; and tends to keep well in the fridge.  If you have room for an extra container, consider also packing sour cream and guac. Â