Huevos Rancheros

Ingredients

  • 4 corn tortillas 

  • 1 (15 oz.) can diced, fire roasted tomatoes, drained 

  • ¼ cup onion, minced 

  • ¼ cup cilantro, chopped

  • 1 teaspoon ground cumin 

  • 4 large eggs 

  • ¼ cup part-skim  

  • mozzarella cheese, shredded 

Directions

  1. Wash hands with soap and water.

  2. Preheat oven to 425°F. Wash hands with soap and water.  

  3. Spray medium skillet with cooking spray. Add tomatoes, onion, and cumin to skillet. Bring to a boil, cover and turn down to simmer for about 5 minutes or until mixture starts to thicken. 

  4. Crack egg into a cup and gently slide into simmering mixture. Continue with remaining eggs. Cover and simmer gently until whites are set and yolks start to thicken, about 3 minutes. 

  5. Place corn tortillas on baking sheet and bake for about 3 minutes on each side. Remove from oven and place each tortilla on a plate. 

  6.  Divide tomato and egg mixture over the four corn tortillas. Top with cheese and cilantro. 

Store in an airtight container and refrigerate for up to four days.

 

Egg
Total Time
35 min
Prep Time
10 min
Servings
4
Nutrition Facts

per serving: 

Calories: 193 

Fat: 8 g 

Saturated Fat: 195 g

Sodium: 400 mg

Carbohydrates: 17 g

Added Sugar: 0 g

Dietary Fiber: 2.6 g

Protein: 11 g