Huevos Rancheros

Name: Huevos Rancheros
Prep time: 30

5 out of 5 stars (based on 10 reviews)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

11 ingredients

Give your breakfast a twist with these Huevos Rancheros. Originally prepared as a working man’s morning meal in rural Mexican farms, it’s a deliciously satisfying way to start your day. The garlicky tomato sauce makes...

4 (6 inch) corn tortillas
3 tablespoons olive oil, divided
2 cloves garlic, minced
1 (14 ounce) can diced tomato
2 tablespoons hot sauce (optional)
1 cup red pepper, diced
½ cup onion, diced
4 eggs
½ cup crumbled cotija cheese or queso fresco
2 tablespoons cilantro, chopped
salt and pepper to taste

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Nutrition Facts

Calories

299 cals

Fat

20 g

Saturated Fat

6 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

11 g

Carbohydrates

20 g

Sugar

6 g

Fiber

5 g

Protein

11 g

Sodium

601 mg

Directions

Preheat oven to 300 degrees.
In a medium saucepan over medium heat, add 1 tablespoon olive oil. Add garlic and cook until fragrant, about 1 minute. Add diced tomatoes and hot sauce. Bring to a simmer. Cook for 20 to 25 minutes or until sauce is slightly thickened. Season with salt and pepper.
Wrap tortillas in foil and place in oven to warm in the oven about 15 minutes while prepping the other ingredients.
In a sauté pan over medium heat, add 1 tablespoon olive oil. Add onions and peppers and sauté until tender, about 10 minutes. Season with salt and pepper. Place cooked peppers and onions in a small bowl and reserve.
To the same pan, add remaining olive oil. Add eggs and cook to desired doneness.
Assemble tortillas on separate plates. Top each tortilla with tomato sauce, pepper-onion mixture, and one egg. Garnish with cilantro and cheese. Serve immediately.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society