How to Make Huevos Rancheros
4servings
1 stack
Print Recipe >
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
- % Daily value*
-
Total Fat
7g
9%-
Saturated Fat
2.5g
13%
-
Saturated Fat
-
Cholesterol
190mg
63% -
Sodium
330mg
14% -
Total Carbohydrate
15g
5%-
Dietary Fiber
3g
11% -
Total Sugars
3g
-
Dietary Fiber
-
Protein
10g
-
Potassium
380mg
8%
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