Huevos Rancheros

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.


2 servings

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

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.

September 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note