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Huevos Rancheros

Yield 2 servings
This Mexican-style egg main dish is made by poaching eggs in a spicy tomato-and-black-bean mixture and topping them with shredded cheese and green onions.

Ingredients

  • 1 (14.5-ounce ) can no-salt-added tomatoes, undrained and chopped
  • 1 (15-ounce) can no-salt-added black beans, drained
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 eggs
  • 2 tablespoons (1/2 ounce) shredded reduced-fat sharp cheddar cheese
  • 2 tablespoons chopped green onions

Nutrition Information

  • calories 277
  • caloriesfromfat 23 %
  • fat 7.2 g
  • satfat 2.5 g
  • monofat 2.2 g
  • polyfat 1 g
  • protein 19.2 g
  • carbohydrate 35 g
  • fiber 8.6 g
  • cholesterol 226 mg
  • iron 6.6 mg
  • sodium 483 mg
  • calcium 185 mg

How to Make It

  1. Combine the first 8 ingredients in a large nonstick skillet; stir well, and bring to a boil. Cover, reduce the heat, and simmer the tomato mixture for 10 minutes.

  2. Break each egg into a custard cup, and slip eggs from cups into tomato mixture. Cover and simmer for 6 minutes or until the eggs are done. Remove eggs with a slotted spoon.

  3. Spoon half of the tomato mixture onto each of 2 plates, and top with eggs. Sprinkle 1 tablespoon cheese and 1 tablespoon green onions over each serving.