main dishes

Spicy Eggs Rancheros

The classic Mexican dish, huevos rancheros, means “ranch eggs.” Topped with spicy tomato sauce, this protein-rich dish makes a great brunch, lunch or dinner meal.

Prep Time: 20 minutes
Cook Time: 15 minutes
Preheat Oven: 350

Ingredients:

4 (6-inch)	Corn tortillas
1/4 cup	Onion, chopped
1 large clove	Garlic, chopped
1 tablespoon plus 2 teaspoons	Vegetable oil, divided
1 can (15 oz)	Diced tomatoes with green chiles
1/8 teaspoon	Chili powder
4	Large eggs
1	Avocado, sliced
1/4 cup	Monterey Jack cheese, shredded
2 tablespoons	Fresh cilantro, chopped
1 cup	Lettuce, shredded
1 can	Fat-free Refried beans, warmed

Instructions:

Preparation:
Stack tortillas; wrap in foil. Heat at 350°F for 10 minutes until warm.

In a medium, non-stick skillet, cook and stir onion and garlic in 2 teaspoons oil until onions are soft and translucent. Add tomatoes and chili powder. Reduce heat to simmer; cook uncovered for about 8 to 10 minutes until sauce thickens slightly, stirring occasionally. Keep warm.

In a separate large, non-stick skillet, heat 1 tablespoon oil over medium heat. Crack eggs, keeping the yolks intact and slipping each one gently into the skillet. Cook covered until whites and yolks are set and cooked through.

Arrange a warm tortilla on each plate. Put a cooked egg on each tortilla. Top with tomato-onion sauce. Top with avocado, cheese and cilantro. Serve with lettuce and refried beans. If you’re serving for a brunch you may want to substitute sides of vitamin C-rich canned fruit salad, mango or pineapple.

Servings: 4

Recipe courtesy of mealtime.org

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