Huevos Rancheros

This classic egg dish from La Norteña y Cafe Deluxe in El Paso makes one serving, but you can multiply the recipe accordingly. Make the salsa for the Ranchero Sauce first. It will keep in the refrigerator for up to five days. Rather than frying, we poached the eggs and dry-sautéed the tortillas.

Yield: 1 serving
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 43%
  • Fat: 15.4g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.8g
  • Protein: 20.8g
  • Carbohydrate: 26.5g
  • Fiber: 3.4g
  • Cholesterol: 451mg
  • Iron: 3mg
  • Sodium: 694mg
  • Calcium: 237mg

Ingredients

  • 2 large eggs
  • Cooking spray
  • 1 (6-inch) corn tortilla, cut into quarters
  • Ranchero Sauce
  • 2 tablespoons (1/2 ounce) finely shredded reduced-fat sharp cheddar cheese
  • La Norteña's Homemade Salsa

Preparation

  1. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Break eggs into each of 2 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in skillet. Cover skillet; cook 6 minutes. Remove custard cups from water.
  2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add tortilla quarters; cook 2 minutes on each side or until browned.
  3. Arrange the tortilla quarters on a microwave-safe plate; top with eggs and Ranchero Sauce. Sprinkle with cheese. Microwave at high 15 seconds or until cheese melts.
  4. Totals include Ranchero Salsa and La Norteña's Homemade Salsa.
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