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Huevos Rancheros

Photo: Oxmoor House
Hands-on time 57 mins
Total time 1 hr, 7 mins
Yield Serves 4 (serving size: 1 topped tortilla)
It's tough to improve on the classic Mexican farm breakfast. I kept the salsa rustic here by blackening the tomatoes and jalapeños in a cast-iron skillet. To trim calories, only one corn tortilla accompanies each set of eggs, but you could easily serve two instead. You could also add some sliced avocado.

Ingredients

  • 2 large tomatoes (1 pound)
  • 1 jalapeño pepper
  • 1 tablespoon canola oil, divided
  • 1 cup chopped onion, divided
  • 1 garlic clove, minced
  • 3/4 cup fat-free, lower-sodium chicken broth or organic vegetable broth
  • 3/8 teaspoon salt, divided
  • 4 (6-inch) corn tortillas
  • 8 large eggs
  • 1/4 cup chopped fresh cilantro
  • 2 ounces queso fresco or Cotija cheese, crumbled (about 1/2 cup)
  • 1/2 cup fat-free refried beans, warmed

Nutrition Information

  • calories 311
  • fat 15.3 g
  • satfat 4.3 g
  • monofat 6.4 g
  • polyfat 3.5 g
  • protein 19.3 g
  • carbohydrate 25 g
  • fiber 5.1 g
  • cholesterol 377 mg
  • iron 3 mg
  • sodium 634 mg
  • calcium 149 mg

How to Make It

  1. Heat a large cast-iron or other heavy skillet over medium-high heat. Add whole tomatoes and jalapeño pepper; cook 13 minutes or until blackened and charred, turning occasionally. Remove from pan; cool 10 minutes. Peel and discard skins from tomatoes and pepper. Core tomatoes; remove stem and seeds from pepper.

  2. Place pepper, tomatoes, and any juices in a blender; process 5 seconds or just until mixture is chunky.

  3. Heat pan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add 3/4 cup onion; sauté 6 minutes or until browned. Add garlic; sauté 1 minute. Add tomato mixture, and cook 2 to 5 minutes or until slightly thick. Stir in broth; cook 7 to 10 minutes or until thick but still easily pourable. Remove from heat; stir in 1/8 teaspoon salt. Cover and keep warm.

  4. Heat a large nonstick skillet over medium heat. Add 2 corn tortillas and a few drops of water; cook 1 minute on each side or until thoroughly heated. Repeat procedure with remaining tortillas. Wrap in foil; keep warm.

  5. Heat pan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add 4 eggs; sprinkle with 1/8 teaspoon salt. Cover and cook 2 to 3 minutes or until whites are set. Carefully remove from pan; keep warm. Repeat procedure with remaining 1 teaspoon oil, 4 eggs, and 1/8 teaspoon salt.

  6. Place 1 tortilla on each of 4 plates; top each tortilla with 2 eggs and 6 tablespoons tomato salsa. Sprinkle each serving with 1 tablespoon of remaining onion, 1 tablespoon cilantro, and about 2 tablespoons cheese. Serve each with 2 tablespoons refried beans.

Cooking Light Global Kitchen