Huevos Rancheros

Huevos Rancheros
Prep Time
15 min
Cook Time
20 min
Yield
4
Recipe by: American Heart Association

A classic Mexican breakfast, traditional huevos rancheros (translated as “rancher’s eggs” or “country-style eggs”) are fried eggs served on hot corn tortillas and smothered in cooked salsa. When you cut into this healthier version, the yolks of the sunny-side-up eggs meld deliciously with the mild salsa, hearty beans, melted cheese, and creamy avocado.

Huevos Rancheros

Make This Recipe

Ingredients

Salsa

1 teaspoon canola or corn oil

1/2 cup diced yellow onion (1 small)

1/2 cup diced poblano pepper (1 large), seeds and ribs discarded

1 small fresh jalapeño, seeds and ribs discarded, minced

1 1/2 teaspoons minced garlic

1 14.5-ounce can no-salt-added crushed tomatoes (fire-roasted preferred)

2 tablespoons water

1/4 teaspoon salt

****

1 teaspoon canola or corn oil

4 large Eggland’s Best® eggs

4 6-inch corn tortillas, warmed

1 15.5-ounce can no-salt-added black beans, rinsed and drained

1/4 cup shredded low-fat 4-cheese Mexican blend

1 small avocado, quartered and sliced

2 tablespoons chopped fresh cilantro (optional)

1 medium lime, cut into 4 wedges (optional)

Preparation

  1. In a medium saucepan, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the onion for 2 minutes, or until almost soft, stirring frequently. Cook the poblano and jalapeño peppers for 2 minutes, stirring frequently. Stir in the garlic. Cook for 1 minute. Stir in the tomatoes, water, and salt. Bring to a boil. Reduce the heat to low. Simmer for 5 minutes. Remove from the heat. Cover to keep warm.
  2. In a medium nonstick skillet, heat the remaining 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the eggs for 3 to 4 minutes, or until the whites are set and the edges are fully cooked.
  3. Place a tortilla on each plate. Top each tortilla with the beans and an egg. Being careful not to break the yolk, gently top each egg with the warm salsa, cheese, and avocado slices.
  4. Sprinkle each serving with the cilantro. Serve with a lime wedge.

Cook’s Tip on Handling Hot Chiles: Hot chiles contain oils that can burn your skin, lips, and eyes. Wear disposable gloves or wash your hands thoroughly with warm, soapy water immediately after handling hot chiles. Examples of hot chiles are Anaheim, ancho, bhut jolokia (ghost), cascabel, cayenne, cherry, chipotle, habanero, Hungarian wax, jalapeño, poblano, Scotch bonnet, serrano, and Thai. A rule of thumb is that the smaller the pepper, the hotter it is.

Dietary Exchanges: 1½ starch, 3 vegetable, 2 lean meat, 1 fat

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Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 334
Fat 13.5g
Saturated Fat 3g
Cholesterol 174mg
Sodium 309mg
Carbohydrates 37g
Dietary Fiber 10g
Protein 17g