Huevos Rancheros
The recipe Huevos Rancheros can be made in roughly 20 minutes. One serving contains 662 calories, 31g of protein, and 39g of fat. For $3.45 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 1. 55 people found this recipe to be scrumptious and satisfying. If you have shredded cheddar cheese, tomato, spinach, and a few other ingredients on hand, you can make it. It works well as a main course. This recipe is typical of Mexican cuisine. It is brought to you by Recipe Girl. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is excellent. If you like this recipe, take a look at these similar recipes: Huevos Rancheros (Rancheros Eggs), Huevos Rancheros, and Huevos Rancheros.
Servings: 1
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 medium avocado, cut into chunks
1/2 teaspoon canola oil + more for the eggs
2 large Anaheim chilies, seeded and finely chopped
2 corn tortillas
2 large eggs
1/2 onion, minced
Salt, pepper, chili powder to taste
1/4 cup shredded cheddar cheese
1/2 cup chopped spinach
1 large tomato, finely chopped
Equipment:
frying pan
Cooking instruction summary:
In a small pan, heat theoil. Add theonion, tomato, chilies, spinachand seasonings-- cook until spinach is wilted but still bright in color, set aside but keep warm.Spritz the corn tortillas with cooking spray,and heat in a separate small skillet for several minutes on each side until they begin to crisp. Transfer to a serving plate and set asideUsing theskillet from the tortillas, heat to medium and add agenerousdrizzle of oil. Then add eggswith asprinkle ofsalt and pepperCook the eggs for several minutes. Once the whites begin to turn white, carefully spoon the hot oil over the whites but not over the yolk.Once the whites areset and not loose, spoon a little oil over the top of the yolk to cook slightly.Once theeggs are cooked, it time to serve.Spoonthecooked tomato salsa mixture over theplated tortillas, and then top with theeggs.Sprinkle the eggs with cheese and avocado.Add optional toppings, as desired.
Step by step:
1. In a small pan, heat theoil.
2. Add theonion, tomato, chilies, spinachand seasonings-- cook until spinach is wilted but still bright in color, set aside but keep warm.Spritz the corn tortillas with cooking spray,and heat in a separate small skillet for several minutes on each side until they begin to crisp.
3. Transfer to a serving plate and set aside
4. Using theskillet from the tortillas, heat to medium and add agenerousdrizzle of oil. Then add eggswith asprinkle ofsalt and pepper
5. Cook the eggs for several minutes. Once the whites begin to turn white, carefully spoon the hot oil over the whites but not over the yolk.Once the whites areset and not loose, spoon a little oil over the top of the yolk to cook slightly.Once theeggs are cooked, it time to serve.Spoonthecooked tomato salsa mixture over theplated tortillas, and then top with theeggs.Sprinkle the eggs with cheese and avocado.
6. Add optional toppings, as desired.
Nutrition Information:
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