Get some spicy bold flavor into your morning with these easy huevos rancheros!
Yield: 4 servings
Ingredients
1 yellow onion
2 tsp canola oil
2 cups canned diced tomatoes
2 tbsp green chiles
1 tsp chili powder
⅛ tsp garlic powder
4 corn tortillas
4 large eggs
1 tbsp apple cider vinegar
2 oz cheddar cheese
½ tsp hot pepper sauce
Instructions
Preheat oven to 350.
Peel and chop onion. In a large skillet, cook onion in 1 teaspoon of the oil until tender.
Stir in undrained tomatoes (may use one 14-1/2 can), diced green chili peppers, chili powder, and garlic powder.
Simmer, uncovered, for 5 to 10 minutes or until slightly thickened.
Meanwhile, place tortillas on a baking sheet; brush lightly with the remaining 1 teaspoon of oil. Bake about 10 minutes or until crisp.
To poach eggs without an egg poacher, bring 4 cups of water and 1 tablespoon of vinegar to a gentle simmer in a large non-stick skillet over medium-low heat.
Break the eggs, one at a time, into a cup and gently slide into the simmering water.
Poach to desired consistency - 3 to 5 minutes for soft yolks.
Using a slotted spoon, remove an egg and rest briefly (while still in the spoon) on a paper towel to drain. Trim away any strands of egg white.
To serve, place tortillas on 4 plates. Top each with 1 egg; spoon tomato mixture over eggs, dividing evenly among the 4 servings. Sprinkle with cheese.
Serve immediately with hot pepper sauce and fresh fruit, if desired.
Notes
Recipe from alli® *Nutrition facts are estimates only.