Huevos Rancheros
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- Servings
- 4 Servings
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- Serving size
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1 stack
Ingredients
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corn tortillas
- 4
- 4
-
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tomatoes (14.5-ounce, no-salt-added, diced, drained)
- 1 can
- 1 can
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-
ground cumin
- 1 tsp
- 1 tsp
-
-
cayenne pepper (optional)
- 1/8 tsp
- 1/8 tsp
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salt
- 1/2 tsp
- 1/2 tsp
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large eggs
- 4
- 4
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part-skim mozzarella (shredded)
- 1 oz
- 28 g
-
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cilantro (chopped)
- 1/4 cup
- 1/4 cup
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Directions
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Preheat oven to 425°F.
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Place tortillas on baking sheet and bake 3 minutes on each side.
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Meanwhile, place the tomatoes, cumin, cayenne, and salt in a medium nonstick skillet and bring to a boil over medium-high heat. Reduce heat to medium low and cook, covered, 3 minutes or until slightly thickened. Break one egg into a measuring cup. Carefully slide egg onto the tomato mixture. Repeat with the remaining eggs. Simmer gently over medium heat, covered, 2 1/2 to 3 minutes or until whites are completely set and yolks just begin to thicken slightly.
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Place a tortilla on each of four dinner plates. Top with the tomato mixture and eggs. Sprinkle with cheese and cilantro.
Reviews
Write a Review-
Amazingly delicious! I added a little salsa verde on top of my eggs. It's healthy, simple, and very tasty. I omitted the corn tortilla (only because I couldn't find them at the store, which is weird) but other than that, stuck to the recipe. The cumin compliments the whole dish really well. This is going on my regular breakfast roster!
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Cooking was very easy and quick. I'm not a big cilantro fan, but it is right in here, I think, It tasted just like the restaurant! I will definitely make it again.