Huevos Rancheros Recipe

Name: Huevos Rancheros
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large tomatoes (1 pound); 1 jalapeno pepper; 1 tablespoon canola oil, divided; 1 cup chopped onion, divided; 1 garlic clove, minced; 3/4 cup fat-free, lower-sodium chicken broth or organic vegetable broth; 3/8 teaspoon salt, divided; 4 (6-inch) corn tortillas; 8 large eggs; 1/4 cup chopped fresh cilantro; 2 ounces queso fresco or Cotija cheese, crumbled (about 1/2 cup); 1/2 cup fat-free refried beans, warmed

Servings: persons

2 large tomatoes (1 pound)
1 jalapeno pepper
1 tablespoon canola oil, divided
1 cup chopped onion, divided
1 garlic clove, minced
3/4 cup fat-free, lower-sodium chicken broth or organic vegetable broth
3/8 teaspoon salt, divided
4 (6-inch) corn tortillas
8 large eggs
1/4 cup chopped fresh cilantro
2 ounces queso fresco or Cotija cheese, crumbled (about 1/2 cup)
1/2 cup fat-free refried beans, warmed

1
Heat a large cast-iron or other heavy skillet over medium-high heat. Add whole tomatoes and jalapeno pepper; cook 13 minutes or until blackened and charred, turning occasionally. Remove from pan; cool 10 minutes. Peel and discard skins from tomatoes and pepper. Core tomatoes; remove stem and seeds from pepper.
2
Place pepper, tomatoes, and any juices in a blender; process 5 seconds or just until mixture is chunky.
3
Heat pan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add 3/4 cup onion; saute 6 minutes or until browned. Add garlic; saute 1 minute. Add tomato mixture, and cook 2 to 5 minutes or until slightly thick. Stir in broth; cook 7 to 10 minutes or until thick but still easily pourable. Remove from heat; stir in 1/8 teaspoon salt. Cover and keep warm.
4
Heat a large nonstick skillet over medium heat. Add 2 corn tortillas and a few drops of water; cook 1 minute on each side or until thoroughly heated. Repeat procedure with remaining tortillas. Wrap in foil; keep warm.
5
Heat pan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add 4 eggs; sprinkle with 1/8 teaspoon salt. Cover and cook 2 to 3 minutes or until whites are set. Carefully remove from pan; keep warm. Repeat procedure with remaining 1 teaspoon oil, 4 eggs, and 1/8 teaspoon salt.
6
Place 1 tortilla on each of 4 plates; top each tortilla with 2 eggs and 6 tablespoons tomato salsa. Sprinkle each serving with 1 tablespoon of remaining onion, 1 tablespoon cilantro, and about 2 tablespoons cheese. Serve each with 2 tablespoons refried beans.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large tomatoes (1 pound), 1 jalapeno pepper, 1 tablespoon canola oil, divided, 1 cup chopped onion, divided, and more.

Yes, Huevos Rancheros falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Huevos Rancheros

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