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Huevos Rancheros

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Huevos Rancheros
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Huevos Rancheros

A healthy twist on a popular Mexican style breakfast.

 

This Heart-Check Certified recipe is brought to you by American Egg Board.

Ingredients

Servings  4  

  • 1 teaspoon canola oil
  • 1/4 cup finely chopped onion
  • 1 garlic clove (minced)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 tablespoon no-salt-added tomato paste
  • 1 tablespoon roasted, diced jalapeño pepper
  • 1 (14 oz) can diced tomatoes, undrained
  • 4 small corn tortillas (6-inch diameter)
  • 4 large eggs
  • 1/4 cup crumbled, fat-free feta cheese
  • 1/4 cup coarsely chopped, fresh cilantro
  • 4 lime wedges
  • black pepper (to taste)

Directions

Tip: Click on step to mark as complete.

  1. Heat oil in large nonstick skillet set over medium-high heat. Cook onion and garlic for 3 to 5 minutes, stirring often, or until softened. Stir in cumin, oregano, salt, tomato paste and jalapeno chili pepper for 1 minute or until combined. Add tomatoes with juice; reduce heat to medium-low and simmer for 2 to 3 minutes or until slightly thickened.
  2. Remove skillet from heat and cover to keep warm.
  3. Bake tortillas in single layer on large baking sheet in preheated 400ºF oven for 7 to 10 minutes or until crispy.
  4. For Sunny-Side Up, Over-Easy or Over-Hard Eggs: Heat oil spray in large nonstick skillet set over medium-high heat. Break eggs and slip into skillet 1 at a time. Immediately reduce heat to low.
  5. Cook eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Serve as is or flip eggs over carefully and cook to desired doneness. Sprinkle eggs with black pepper to taste.
  6. Spoon warm sauce evenly over tortillas on 4 plates. Top each tortilla with fried egg and sprinkle with feta and cilantro. Serve immediately with lime wedges.

Nutrition Facts

Huevos Rancheros

CaloriesCalories

197 Per Serving

ProteinProtein

12g Per Serving

FiberFiber

3g Per Serving

Nutrition Facts

Calories 197
Total Fat 8.9 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.1 g
Cholesterol 189 mg
Sodium 589 mg
Total Carbohydrate 18 g
Dietary Fiber 3 g
Sugars 6 g
Added Sugars 0 g
Protein 12 g

Dietary Exchanges
1 1/2 fat, 1 starch, 1.5 lean meat

 

A healthy twist on a popular Mexican style breakfast.

 

This Heart-Check Certified recipe is brought to you by American Egg Board.

Nutrition Facts

Huevos Rancheros

CaloriesCalories

197 Per Serving

ProteinProtein

12g Per Serving

FiberFiber

3g Per Serving
×
Calories 197
Total Fat 8.9 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.1 g
Cholesterol 189 mg
Sodium 589 mg
Total Carbohydrate 18 g
Dietary Fiber 3 g
Sugars 6 g
Added Sugars 0 g
Protein 12 g

Dietary Exchanges
1 1/2 fat, 1 starch, 1.5 lean meat

Ingredients

Servings  4  

  • 1 teaspoon canola oil
  • 1/4 cup finely chopped onion
  • 1 garlic clove (minced)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 tablespoon no-salt-added tomato paste
  • 1 tablespoon roasted, diced jalapeño pepper
  • 1 (14 oz) can diced tomatoes, undrained
  • 4 small corn tortillas (6-inch diameter)
  • 4 large eggs
  • 1/4 cup crumbled, fat-free feta cheese
  • 1/4 cup coarsely chopped, fresh cilantro
  • 4 lime wedges
  • black pepper (to taste)

Directions

Tip: Click on step to mark as complete.

  1. Heat oil in large nonstick skillet set over medium-high heat. Cook onion and garlic for 3 to 5 minutes, stirring often, or until softened. Stir in cumin, oregano, salt, tomato paste and jalapeno chili pepper for 1 minute or until combined. Add tomatoes with juice; reduce heat to medium-low and simmer for 2 to 3 minutes or until slightly thickened.
  2. Remove skillet from heat and cover to keep warm.
  3. Bake tortillas in single layer on large baking sheet in preheated 400ºF oven for 7 to 10 minutes or until crispy.
  4. For Sunny-Side Up, Over-Easy or Over-Hard Eggs: Heat oil spray in large nonstick skillet set over medium-high heat. Break eggs and slip into skillet 1 at a time. Immediately reduce heat to low.
  5. Cook eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Serve as is or flip eggs over carefully and cook to desired doneness. Sprinkle eggs with black pepper to taste.
  6. Spoon warm sauce evenly over tortillas on 4 plates. Top each tortilla with fried egg and sprinkle with feta and cilantro. Serve immediately with lime wedges.

 

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