Easy huevos rancheros
Mexican-style corn tortillas combined 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.
Calorie controlled cooking spray
Old El Paso Small White Corn Tortillas (pack of 10)
Egg, whole, raw
2 medium, raw
Fresh Salsa (no oil)
120 g, pico de gallo
- Set a nonstick frying pan over a medium-high heat. Toast the tortillas in the pan until lightly charred, turning often. Arrange the tortillas on a plate and set aside.
- Mist the same pan with cooking spray and set over a medium-low heat. Fry the eggs for 2-3 minutes until the whites have set. Top each tortilla with an egg (don’t remove the pan from the heat). Season with salt and pepper.
- Add the pico de gallo to the same pan and cook just until warmed for about 1 minute. Spoon the pico de gallo over the eggs. Garnish with fresh coriander.