Huevos Rancheros

Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 stack
  • Amount per serving Calories 160

  • Total Fat 7g
    • Saturated Fat 2.5g
  • Cholesterol 190mg
  • Sodium 330mg
  • Total Carbohydrate 15g
    • Dietary Fiber 3g
    • Total Sugars 3g
  • Protein 10g
  • Potassium 380mg
  • Phosphorus 240mg

Choices/Exchanges: 1 Lean meat, 1 Starch, 1 Fat

Ingredients

Ingredients

  • corn tortillas
    4
  • tomato(es) (14.5-ounce, no-salt-added, diced, drained)
    1 can
  • ground cumin
    1 tsp
  • cayenne pepper (optional)
    1/8 tsp
  • salt
    1/2 tsp
  • large eggs
    4
  • part-skim mozzarella cheese or reduced-fat feta (shredded)
    1 oz
  • cilantro (chopped)
    1/4 cup
Directions

Directions

  1. Preheat oven to 425°F.

  2. Place tortillas on baking sheet and bake 3 minutes on each side.

  3. 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.

  4. Place a tortilla on each of four dinner plates. Top with the tomato mixture and eggs. Sprinkle with cheese and cilantro.

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