Huevos Rancheros

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



by 6  people


add your rating
add a comment
Servings: 4
Total Time: 40 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    3   tablespoons 
    olive oil or cooking oil
  • see savings
    On Sale
    5  6  inches 
    corn tortillas
  • see savings
    On Sale
    1/2  cup 
    chopped onion (1 medium)
  • see savings
    On Sale
    2   
    cloves garlic, minced
  • see savings
    On Sale
    1  14 1/2 ounce can 
    tomatoes, drained and cut up
  • see savings
    On Sale
    1 - 2   
    chipotle peppers in adobo sauce, chopped or 1/2 of a 4-ounce can diced green chile peppers, drained
  • see savings
    On Sale
    2   tablespoons 
    snipped fresh cilantro
  • see savings
    On Sale
    1/4  teaspoon 
    ground cumin
  • see savings
    On Sale
    8   
    eggs
  • see savings
    On Sale
    1   tablespoon 
    water
  • see savings
    On Sale
    1/2  cup 
    shredded Monterey Jack cheese or crumbled queso fresco cheese (2 ounces)
  • see savings
    On Sale
     
    Cilantro or parsley sprigs (optional)

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.
Nutrition information
Per Serving: cal. (kcal) 413, Fat, total (g) 26, chol. (mg) 437, sat. fat (g) 7, carb. (g) 27, Monosaturated fat (g) 13, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 3, pro. (g) 20, vit. A (RE) 0, vit. A (IU) 1506.3, vit. C (mg) 17.12, Thiamin (mg) 0.46, Riboflavin (mg) 0.8, Niacin (mg) 3.16, Pyridoxine (Vit. B6) (mg) 0.39, Folate (g) 68.54, Cobalamin (Vit. B12) (g) 1.16, sodium (mg) 397, Potassium (mg) 483, calcium (mg) 232.23, iron (mg) 3.96, Vegetables () 0.5, Starch () 1.5, Medium-Fat Meat () 2, High-Fat Meat () 0.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Huevos Rancheros: 30-Minute Meal
... for dinner on a busy weekend night. Instead of the traditional huevos rancheros, though, oozing bright red... the plate. Healthy brown rice adds a cooling touch to counter the green salsa. Huevos rancheros, as the name... read more...
Food Blogs We Love
see more blogs

shop our favorite products