Huevos Rancheros

A meal-in-itself, this recipe calls for eggs, vegetables, and tortillas. It's versatile enough for breakfast, lunch, or dinner.

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  • Makes: 4 servings
  • Bake: 300°F to keep tortillas warm
  • Start to Finish: 40 mins

Huevos Rancheros

Directions

  1. In a 12-inch skillet heat 2 tablespoons of the oil. Dip each tortilla, one at a time, into the oil just until hot. Drain on paper towels (do not stack), reserving oil in skillet. Keep 4 of the tortillas warm on a baking sheet in a 300 degrees F oven. Reserve remaining tortilla.
  2. Meanwhile, for salsa, in the oil remaining in the skillet cook onion and garlic for 2 to 3 minutes or until tender. Stir in drained tomatoes, chile peppers, cilantro, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Transfer mixture to a blender or food processor. Tear reserved tortilla into pieces and add to blender or food processor. Cover and blend or process until a coarse puree. Keep warm.
  3. In the skillet heat remaining 1 tablespoon oil over medium heat. Carefully break eggs into skillet. When whites are set, add water. Cover skillet and cook eggs to desired doneness (3 to 4 minutes for soft-set yolks or 4 to 5 minutes for firm-set yolks).
  4. Place a warm tortilla on each of four dinner plates. Top each with 2 fried eggs. Spoon some of the warm salsa over the eggs. Sprinkle with cheese. If desired, garnish with cilantro sprigs. Makes 4 servings.
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Nutrition Facts (Huevos Rancheros)

  • Per serving:
  • 413 kcal ,
  • 26 g fat
  • (7 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 13 g monounsaturated fat ),
  • 437 mg chol. ,
  • 397 mg sodium ,
  • 27 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 20 g pro.
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