Huevos Rancheros

Huevos Rancheros Recipe
Photo: Oxmoor House
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.

Yield:

Serves 4 (serving size: 1 topped tortilla)

Recipe from

Oxmoor House

Recipe Time

Hands-on: 57 Minutes
Total: 1 Hour, 7 Minutes

Nutritional 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

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

Preparation

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.

Note:

Cooking Light Global Kitchen

March 2014
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