Recipe of the Week - Huevos Rancheros

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Huevos rancheros (or rancher’s eggs) are a typical breakfast served at Mexican farms, featuring corn tortillas topped with fried eggs and salsa.

INGREDIENTS

  • 1 tsp oil

  • 1 small onion, diced

  • 2 medium vine tomatoes, diced

  • 1/4 cup canned chopped green chiles, such as Old El Paso

  • olive oil spray

  • kosher salt and black pepper

  • 1/8 teaspoon cumin

  • 4 6 inch corn tortillas

  • 4 large eggs

  • 1/2 cup shredded lettuce

  • 4 tbsp crumbled cotija cheese, or queso blanco

  • 2 tbsp chopped cilantro

INSTRUCTIONS

  • Heat oil in a medium pan. Add onions and cook until soft, 2 to 3 minutes. Add tomatoes, green chilies, cumin, salt and black pepper to taste and cook another few minutes. Set aside and keep warm.

  • In another medium non-stick pan or griddle, lightly spray the tortillas with oil on both sides and heat over medium-high heat until the tortillas gets crispy and pockets or air bubbles start to form inside, about 1 to 2 minutes on each side. Set aside.

  • Reduce heat to medium-low and lightly spray with more oil, add eggs, salt and pepper. Cover and cook until the whites set for sunny-side up or longer for your liking.

  • To serve, place 2 tortillas on each plate, top with half of the tomatoes, 2 eggs, lettuce, cheese and cilantro.

Nutrition Information

  • Serving Size: 2 Eggs and 2 Tortillas with Toppings

  • Calories: 414

  • Carbohydrates: 42g

  • Protein: 22.5g

  • Fat: 18.5g

  • Saturated Fat: 6g

  • Cholesterol: 387mg

  • Fiber: 10g

  • Sugar: 11.5g