BreakfastMexicanVegetarianBudget FriendlyQuick
Huevos Rancheros with Corn Tortillas
Eggs simmered in a quick tomato and chile sauce with warm corn tortillas.
- Calories
- 455
- Protein
- 21g
- Carbs
- 49g
- Fat
- 19g
Per serving
Ingredients
For 4 servings · 23 min total
- egg8
- diced tomatoes2 can
- mild green chilies1 can
- onionfinely diced1/4 lb
- corn tortilla12
- cilantrochopped3/8
- light olive oil4 tsp
- cumin1/2 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Finely dice the onion and chop the cilantro.
- 2Warm the light olive oil in a skillet over medium heat. Add the onion, cumin, kosher salt, and black pepper and cook for 3-4 minutes, until translucent and fragrant.
- 3Stir in the diced tomatoes and mild green chilies. Simmer for 4-5 minutes, until the sauce thickens slightly and coats a spoon. Taste and adjust the salt.
- 4Crack the eggs into the sauce, cover, and cook for 5-7 minutes, until the whites are set and the centers reach 160F (71C).
- 5Warm the corn tortillas in a dry skillet for 30-45 seconds per side, until flexible and lightly toasted. Serve with the eggs, sauce, and cilantro.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.