Huevos Rancheros

In this traditional Mexican breakfast, eggs are cooked in a tomato sauce and served open faced on corn tortillas with a sprinkle of cheese. If desired, kick it up with hot sauce. 

Cooking Time: 10 to 12 minutes

Preparation Time:

Servings: 4

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Ingredients

  • 2 tsp (10 mL) vegetable oil
  • 1 Ontario Onion, chopped
  • Half Ontario Greenhouse Sweet Yellow Pepper, chopped
  • 2 cups (500 mL) chopped Ontario Greenhouse Tomatoes
  • 1 tbsp (15 mL) tomato paste
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) dried oregano leaves
  • Pinch each salt and pepper
  • 4 Ontario Eggs
  • 4 corn tortillas
  • 1/4 cup (50 mL) shredded aged Ontario Cheddar Cheese
  • 2 tbsp (25 mL) fresh Ontario Coriander, chopped (optional)
  • Hot sauce, optional

Preparation

In large nonstick skillet, heat oil over medium heat. Add onion and yellow pepper and cook, stirring occasionally until slightly softened, about 3 minutes. Stir in tomatoes, tomato paste, cumin, oregano, salt and pepper; bring to boil and cook for 2 minutes, stirring constantly.

With the back of a large spoon, make 4 wells in sauce. Break egg into each well.  Reduce heat to medium-low or low; cover and cook until eggs are firm, 4 to 6 minutes.

Heat tortillas in microwave until warm, about 20 seconds. Place 1 tortilla on each plate. Place egg on each tortilla. Divide sauce over egg, sprinkle with cheese, and coriander, if using. Serve with hot sauce, if desired.

Tip: 

Small flour tortillas can be used instead of corn tortillas.

Nutrients per serving

  • PROTEIN: 10 grams 
  • FAT: 10 grams
  • CARBOHYDRATE: 19 grams
  • CALORIES: 205
  • FIBRE: 3 grams
  • SODIUM: 240 mg