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How to Make Huevos Rancheros
4servings
1 stack
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Step-By-Step Instructions:
- Preheat oven to 425°F.
- Place tortillas on baking sheet and bake 3 minutes on each side.
- 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.
- 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
-
Serving Size
1 stack
- Amount per serving Calories 160
-
Total Fat
7g
- Saturated Fat 2.5g
- Cholesterol 190mg
- Sodium 330mg
-
Total Carbohydrate
15g
- Dietary Fiber 3g
- Total Sugars 3g
- Protein 10g
- Potassium 380mg
- Phosphorous 240mg
Ingredients
corn tortillas
4
tomato(es) (14.5-ounce, no-salt-added, diced, drained)
1 can
ground cumin
1 tsp
cayenne pepper (optional)
1/8 tsp
salt
1/2 tsp
large eggs
4
part-skim mozzarella (shredded)
1 oz
cilantro (chopped)
1/4 cup
Reviews & Ratings
Recommended
This is going on my regular breakfast roster!
Recommended
It tasted just like the restaurant! I will definitely make it again.