Huevos Mexicanos

2
Total Time
19 min
Prep
5 min
Cook
14 min
Serves
4
Difficulty
Easy

Ingredients

plum tomato(es)

4 medium, chopped

uncooked onion(s)

1 small, diced

jalapeño pepper(s)

1 medium, seeded and thinly sliced

cilantro

2 Tbsp, chopped fresh

fresh lime juice

1 Tbsp

table salt

½ tsp

distilled white vinegar

2 tsp

egg(s)

4 large

corn tortilla(s)

4 small, 6-inch each, (fat-free) warmed

pepper jack cheese

21¼ gm, shredded (4 tbsp)

fresh lime(s)

½ item(s)

Instructions

  1. To make salsa, stir together tomatoes, onion, jalapeño, cilantro, lime juice, and salt in medium bowl. Set aside.
  2. Fill large skillet halfway with water and bring to boil over high heat. Add vinegar and reduce heat so water simmers slowly. Crack eggs and slip in, one at time, waiting about 10 seconds before adding another egg. Poach just until set, 3–5 minutes. Using slotted spoon, transfer eggs to paper towel–lined plate to drain.
  3. Place 1 tortilla on each of 4 plates and top each with 1 tablespoon pepper Jack. Top each with 1 egg; top evenly with salsa. Serve at once with lime wedges.
  4. Serving size: 1 filled tortilla

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