Huevos Rancheros
This dish makes a hearty breakfast, but you could also enjoy it
for lunch or dinner.
Ingredients
• 4 corn tortillas • ½ tsp salt
• 1 can (14.5 oz) no-salt-
added diced tomatoes,
drained • 4 large eggs
• 1 tsp ground cumin
• ⅛ tsp cayenne pepper
(optional)
• 1 oz shredded part-skim
mozzarella cheese or
reduced-fat feta cheese
• ¼ cup chopped cilantro
Instructions
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 ½ 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.
*Consuming raw or undercooked meats, poultry, seafood,
shellfish, or eggs may increase your risk of foodborne illness.
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