Huevos Rancheros over Corn Tortillas
Get some spicy bold flavor into your morning with these easy huevos rancheros!
Yield: 4 servings
  • 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
  1. Preheat oven to 350.
  2. Peel and chop onion. In a large skillet, cook onion in 1 teaspoon of the oil until tender.
  3. Stir in undrained tomatoes (may use one 14-1/2 can), diced green chili peppers, chili powder, and garlic powder.
  4. Simmer, uncovered, for 5 to 10 minutes or until slightly thickened.
  5. Meanwhile, place tortillas on a baking sheet; brush lightly with the remaining 1 teaspoon of oil. Bake about 10 minutes or until crisp.
  6. 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.
  7. Break the eggs, one at a time, into a cup and gently slide into the simmering water.
  8. Poach to desired consistency - 3 to 5 minutes for soft yolks.
  9. 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.
  10. 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.
  11. Serve immediately with hot pepper sauce and fresh fruit, if desired.
Recipe from alli®
*Nutrition facts are estimates only.
Nutrition Information
Serving size: ¼ of recipe Calories: 226.4 Fat: 9.4 Saturated fat: 2.4 Carbohydrates: 24 Sugar: 5.7 Sodium: 443.2 Fiber: 3.8 Protein: 12.1
Recipe by Joanne Eats Well With Others at