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Huevos rancheros

GEHA | October 8, 2020

These country-style eggs are served on a hot tortilla. The yolks of the sunny-side-up eggs blend deliciously with salsa, beans, cheese and avocado.

Salsa ingredients:

  • 1 teaspoon canola oil OR 1 teaspoon 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 pepper (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

Huevos rancheros ingredients:

  • 1 teaspoon canola oil OR 1 teaspoon corn oil
  • 4 large eggs
  • 4 6-inch corn tortillas (warm)
  • 1 15.5-ounce can no-salt-added black beans (rinsed, drained)
  • 1/4 cup shredded low-fat 4-cheese Mexican blend
  • 1 small avocado (quartered, sliced)
  • 2 tablespoons chopped, fresh cilantro (optional)
  • 1 medium lime (cut into 4 wedges, optional)

Directions

  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.

Makes 4 servings.

Nutritional values per serving:

344calories
13.5 gtotal fat
3 gsaturated fat
37 gcarbohydrate
17 gprotein
309 mgsodium

 

Reprinted on October 8, 2020, courtesy of the American Heart Association. For more, visit recipes.heart.org.