Huevos Rancheros Recipe
Golden egg yolks mingle with tomatoes, green chiles and cheese over a crispy corn tortilla for breakfast… what can be better! Low fat, naturally gluten-free and vegetarian (perfect for meatless mondays).
With Cinco de Mayo on the Horizon, I thought I would share this easy recipe, that I love to make for breakfast, lunch or dinner.
My friend Deysi taught me how to make this savory authentic Mexican recipe, and I’m glad she did because it was such a wonderful change from the usual egg dishes and it’s really easy to make. You can also serve this with sliced avocados on the side. Buen Provecho!
1/2 tsp oil
1/2 onion, minced
1 medium tomato, minced
2 tbsp chopped green chiles (I used Old El Paso)
salt and pepper
pinch cumin (optional)
2 large eggs
1/4 cup shredded lettuce
1 oz shredded cheese (I used Cabot 50% reduced fat Pepper Jack)
2 tsp chopped cilantro
2 corn tortillas (I used Mission Extra Thin yellow corn)
Heat oil in a small pan. Add onions and cook one minute, add tomatoes, chilies, cumin, salt and pepper and cook another few minutes. Set aside and keep warm.
In another medium non-stick pan, lightly spray the tortillas with oil on each side and heat a few minutes on both sides until tortillas gets crispy and pockets or air bubbles start to form inside. Set aside.
In the same pan, lightly spray more oil and add eggs, salt and pepper. Cover and cook until sunny-side up or to your liking.
To serve, place a tortilla on each plate, top with egg, tomatoes, lettuce, cheese and cilantro.
Keywords: Huevos Rancheros