Huevos Rancheros
Serves
4
Prep Time
10 min
Cook Time
10 min
Print Recipe
Ingredients
- 4 large corn tortillas
- 2 tsp (10 mL) vegetable oil
- 8 eggs
- 1 ¼ cups (315 mL) salsa
- 1 cup (250 mL) refried pinto beans, warmed
- ½ cup (125 mL) low fat sour cream
- ⅓ cup (75 mL) shredded Monterey Jack cheese
- 1 tbsp (15 mL) chopped fresh cilantro
- 1 small avocado, diced (optional)
Instructions
- Step 1
Preheat oven to 200°F (100°C).
- Step 2
If tortillas are soft, spread out on the counter and let dry for 5 minutes.
- Step 3
Heat oil in large skillet over medium heat; heat tortillas one at a time, about 5 seconds on each side. Using tongs, transfer onto paper towels and keep warm in preheated 200°F (100°C) oven.
- Step 4
Break 4 eggs into same skillet and cook until whites are set and yolks are done as desired. Transfer to baking sheet and keep warm in oven. Repeat with remaining eggs.
- Step 5
Remove tortillas from oven, place on individual plates and spread 1/4 cup (50 mL) salsa and 1/4 cup (50 mL) refried beans on each. Top each with two eggs. Spoon 1 tbsp (15 mL) salsa over each egg leaving yolk exposed. Spoon 2 tbsp (30 mL) sour cream over salsa. Sprinkle equal amounts of cheese, cilantro, and avocado (if using) over each serving. Serve immediately.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 381 |
| Fat | 21 g |
| Saturated Fat | 7 g |
| Trans Fat | 0 g |
| Carbohydrate | 30 g |
| Fibre | 6 g |
| Sugars | 4 g |
| Protein | 21 g |
| Sodium | 1090 mg |