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Cheddar Huevos Rancheros with Fresh Salsa

3
Points®
Total Time
16 min
Prep
6 min
Cook
10 min
Serves
2
Difficulty
Easy

Ingredients

Tomato

1 medium, diced

Jalapeño pepper

½ medium, seeded and minced

Fresh lime juice

1 tsp

Cilantro

1 Tbsp, chopped fresh

Table salt

1 pinch(es)

Table salt

⅛ tsp

Canola oil

1 tsp

Egg

2 large egg(s)

Corn tortilla

2 tortilla(s), medium, warmed

Weight Watchers Reduced-fat Mexican style shredded cheese

2 Tbsp, or Monterey Jack

Black pepper

1 pinch(es)

Lime

½ item(s), cut into 2 wedges

Instructions

  1. To make salsa, stir together tomato, jalapeño, lime juice, cilantro, and pinch of salt in small bowl.
  2. Heat oil in medium nonstick skillet over medium heat. Crack eggs into skillet, cover, and cook until whites are completely set and yolks begin to thicken, but are not hard, 3–4 minutes.
  3. Place 1 tortilla on each of 2 plates and sprinkle evenly with cheese. Place 1 egg in center of each tortilla. Spoon half of salsa over each egg. Sprinkle eggs with remaining ⅛ teaspoon salt and pepper. Serve with lime wedges.
  4. Per serving (1 huevo ranchero)

Notes

For a colorful and delicious accompaniment, serve the eggs with a bowl of sliced mango and papaya tossed with lime juice and sprinkled with a pinch of cayenne.

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