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How to Make Huevos Rancheros
5 min prep time
10 min cook time
4servings
1 stack
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Step-By-Step Instructions:
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Preheat oven to 425°F.
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Place tortillas on baking sheet and bake 3 minutes on each side.
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Meanwhile, place the tomatoes, cumin, cayenne, and salt in a medium nonstick skillet and bring to a boil over medium-high heat. Reduce heat to medium low and cook, covered, 3 minutes or until slightly thickened. Break one egg into a measuring cup. Carefully slide egg onto the tomato mixture. Repeat with the remaining eggs. Simmer gently over medium heat, covered, 2 1/2 to 3 minutes or until whites are completely set and yolks just begin to thicken slightly.
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Place a tortilla on each of four dinner plates. Top with the tomato mixture and eggs. Sprinkle with cheese and cilantro.
Nutrition facts
4 Servings
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Serving Size
1 stack
- Amount per serving Calories 170
- % Daily value*
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Total Fat
7g
9%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 190mg 63%
- Sodium 320mg 14%
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Total Carbohydrate
18g
7%
- Dietary Fiber 2g 7%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 10g
- Potassium 330mg 7%
Ingredients
corn tortillas
4 small
canned diced tomatoes (14.5-ounce, no-salt-added, drained)
1 can
ground cumin
1 tsp
cayenne pepper (optional)
1/8 tsp
Kosher Salt
1/2 tsp
eggs
4 large
part-skim mozzarella (shredded)
1/2 oz
cilantro (chopped)
1/4 cup
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Reviews & Ratings
Recommended
This is going on my regular breakfast roster!
Recommended
It tasted just like the restaurant! I will definitely make it again.