Huevos Rancheros with Zucchini and Green Pepper

Entertain at brunch with this casual main dish. Serve a pineapple and melon compote on the side tossed with fresh mint sprigs.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 248
Caloriesfromfat 31 %
Fat 8.5 g
Satfat 2.1 g
Monofat 2.9 g
Polyfat 0.9 g
Protein 13.2 g
Carbohydrate 31.5 g
Fiber 4.1 g
Cholesterol 214 mg
Iron 2.6 mg
Sodium 679 mg
Calcium 155 mg

Ingredients

1 teaspoon olive oil
Cooking spray
1 1/2 cups diced zucchini
1/2 cup diced green bell pepper
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
1 (10-ounce) can diced tomatoes with green chiles, undrained
4 (6-inch) corn tortillas
4 large eggs
1/3 cup (1 1/4 ounces) preshredded reduced-fat cheddar cheese
2 teaspoons chopped fresh cilantro

Preparation

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and bell pepper; sauté 6 minutes or until lightly browned. Add water and next 4 ingredients (water through tomatoes). Stir to combine. Cover and simmer 3 minutes.

Warm tortillas according to package directions.

Break 1 egg into a small custard cup. Slip egg onto tomato mixture; repeat procedure with remaining eggs. Cover and simmer 3 minutes or until eggs are done. Sprinkle with cheese. Cover and cook 30 seconds or until cheese melts.

Place 1 tortilla on each of 4 plates. Spoon 1 egg and 3/4 cup tomato mixture onto each tortilla. Sprinkle with 1/2 teaspoon cilantro.

Note:

Jean Kressy,

May 2003