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Huevos Rancheros
Servings: 2
In honor of Cinco de Mayo, I thought I’d share this recipe I just found and can’t wait to make! Simple and healthy, this looks like a keeper. Although this dish is typically a breakfast food, I think I could eat this any time of day. If you prefer not to use nonstick pans, I’m sure stainless or cast iron and a little oil instead of spray would also work just fine. The notes in parenthesis are the author’s.
Ingredients:
1/2 tsp oil
1/2 onion, minced
1 medium tomato, minced
2 tbsp chopped green chiles (I used Old El Paso)
oil spray
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
olive oil spray (I used my Misto)
corn tortillas (I used Mission Extra Thin yellow corn)
Directions:
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.
