HUEVOS RANCHEROS
INGREDIENTS
-
- 1 tsp oil
- 1 small onion, diced
- 2 medium vine tomatoes, diced
- 1/4 cup canned chopped green chiles, such as Old El Paso
- olive oil spray
- kosher salt and black pepper
- 1/8 teaspoon cumin
- 4 6 inch corn tortillas
- 4 large eggs
- 1/2 cup shredded lettuce
- 4 tbsp crumbled cotija cheese, or queso blanco
- 2 tbsp chopped cilantro
INSTRUCTIONS
- Heat oil in a medium pan. Add onions and cook until soft, 2 to 3 minutes. Add tomatoes, green chilies, cumin, salt and black pepper to taste and cook another few minutes. Set aside and keep warm.
- In another medium non-stick pan or griddle, lightly spray the tortillas with oil on both sides and heat over medium-high heat until the tortillas gets crispy and pockets or air bubbles start to form inside, abour 1 to 2 minutes on each side. Set aside.
- Reduce heat to medium-low and lightly spray with more oil, add eggs, salt and pepper. Cover and cook until the whites set for sunny-side up or longer for your liking.
- To serve, place 2 tortillas on each plate, top with half of the tomatoes, 2 eggs, lettuce, cheese and cilantro.
Serving: 2eggs with 2 tortillas and toppings, Calories: 414kcal, Carbohydrates: 42g, Protein: 22.5g, Fat: 18.5g
https://www.skinnytaste.com/huevos-rancheros/#recipe
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