Easy huevos rancheros
3
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
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.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Old El Paso Small White Corn Tortillas (pack of 10)
2 wrap(s)
Egg, whole, raw
2 medium, raw
Fresh Salsa (no oil)
120 g, pico de gallo
Coriander, fresh
1 tablespoon(s)
Instructions
1
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.
2
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.
3
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.
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