Hueveos rancheros with fresh salsa

6
3
3
SmartPoints® value per serving
Total Time
18 min
Prep
15 min
Cook
3 min
Serves
4
Difficulty
Easy
When weekend breakfast or brunch calls for something special—but not so special that you’re spending hours in the kitchen—these huevos rancheros, served with a homemade salsa that takes just minutes to make, are simply perfect.

Ingredients

Plum tomato(es)

2 medium, diced

Uncooked red onion(s)

½ small, finely diced

Jalapeño pepper(s)

1 small, seeded and minced

Cilantro

2 Tbsp, chopped

Fresh lime juice

2 tsp

Table salt

tsp

White vinegar

1 Tbsp

Egg(s)

4 large

Corn tortilla(s)

4 item(s), warmed

Fat free canned refried beans

¾ cup(s), warmed

Crumbled queso fresco cheese

4 Tbsp, or cotija

Instructions

  1. 1 To make salsa, stir together tomatoes, onion, jalapeño, cilantro, lime juice, and salt in small bowl.
  2. 2 Fill large skillet halfway with water and bring to boil over high heat. Add vinegar and reduce heat so water simmers slowly. Slip in eggs, one at a time, waiting about 10 seconds before adding another egg. Poach just until set, about 3 minutes. Using a slotted spoon, transfer eggs to paper towel–lined plate to drain.
  3. 3 Place tortillas on 4 plates; spread tortillas evenly with beans. Top with eggs; spoon salsa over eggs. Sprinkle evenly with queso fresco and serve at once.
  4. Serving size: (1 huevo ranchero)

Notes

When poaching eggs, having the water just at the simmering point is key to keeping them intact as they cook. There should be a few slow-moving bubbles in the water when you add the eggs.