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Huevos Rancheros



Huevos Rancheros
Number of Servings: 4 Total Preparation Time: less than 15 minutes
Actual Cooking Time: 15 to 30 minutes Source: Maureen Bligh
Food Groups: Dairy, Vegetables, Grains, Protein
Meal Type: Breakfast & Brunch
Nutrition Content: Good Source of Calcium
Origin: American , Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes), Vegetarian

These don't make just a great breakfast. Try serving them with refried beans and a salad for lunch or dinner!

Ingredients:

1/2 cup chopped Onion (1 medium)
1 tablespoon, plus 1 teaspoon cooking Oil
1 16 ounce can Tomatoes, cut up
2 tablespoons canned diced green Chili peppers, rinsed
1 teaspoon Chili powder
1/8 teaspoon Garlic powder
4 6 inch corn Tortillas
4 Eggs
1 cup shredded reduced-fat Monterey Jack cheese
Bottled hot pepper sauce

Preparation:

In a large skillet cook chopped onion in 1 tablespoon oil until tender. Stir in undrained tomatoes, chili peppers, chili powder and garlic powder. Bring to boil; reduce heat. Simmer uncovered for 5 to 10 minutes or until slightly thickened.

Meanwhile, place tortillas on a baking sheet; brush lightly with the 1 teaspoon oil. Bake in a 350 degree oven about 10 minutes or until crisp.

Break one of the eggs into a measuring cup. Carefully slide egg into tomato mixture. Repeat with the remaining eggs. Simmer gently, covered for 3 to 5 minutes or until the whites are completely set and the yolks begin to thicken but are not hard.

To serve, place each tortilla on a plate. Top each with 2 eggs, spoon tomato mixture over eggs.

Sprinkle with cheese. Pass hot pepper sauce. Makes 3 servings


Nutrient Information
Calories: 226
Total Fat: 13 g
Saturated Fat: 4 g
Polyunsaturated Fat: 4 g
Monounsaturated Fat:
Sodium: 383 g
Carbohydrates: 16 g
Protein: 13 g
Fiber: 3 g
Vitamin A:
Vitamin C:
Calcium: 263 mg
Iron:

Cook's Notes:

Use vegetable spray rather than oil to reduce the calories and lower the fat in this recipe.