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Huevos Rancheros

3
Point(s)
Total Time
7 min
Prep
2 min
Cook
5 min
Serves
1
Difficulty
Easy
Smoky corn tortillas (these count as a whole grain!) combine with fried eggs and tangy fresh salsa for a satisfying breakfast with just the right balance of fibre, protein, and, oh yeah, loads of flavour.

Ingredients

Cooking spray

2 spray(s)

Corn tortilla(s)

2 medium

Egg(s)

2 large egg(s)

Table salt

1 pinch

Pico de gallo

½ cup(s)

Cilantro

1 tbsp(s), fresh, leaves, for garnish (optional)

Instructions

  1. Set a gas burner on the stovetop to medium-low, or heat a dry skillet on medium- high. Toast the tortillas directly over the burner or in the pan until lightly charred, turning often. Arrange the tortillas on a plate.
  2. Coat a medium nonstick skillet with cooking spray and heat on medium-low. Add the eggs and season with the salt. Cook until the whites are set and the yolks are cooked to desired doneness, 3 to 5 minutes. (Do not remove the pan from heat.) Top each tortilla with 1 egg.
  3. Add the pico de gallo to the same skillet and cook just until warmed, about 1 minute. Spoon the pico de gallo over the eggs. Garnish with the cilantro (if using).
  4. Serving size: 1 plate

Notes

Per serving (1 plate): 287 Cal, 11 g Total Fat, 3 g Sat Fat, 471 mg Sod, 31 g Total Carb, 4 g Sugar, 3 g Fib, 17 g Prot.

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