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.

Yield: 2 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 23%
  • Fat: 7.2g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1g
  • Protein: 19.2g
  • Carbohydrate: 35g
  • Fiber: 8.6g
  • Cholesterol: 226mg
  • Iron: 6.6mg
  • Sodium: 483mg
  • Calcium: 185mg

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

Preparation

  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.
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