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Huevos rancheros in tortilla cups

7
2
2
SmartPoints® value per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
Fun and flavor-packed, this recipe puts a tasty spin on a breakfast and brunch favorite. For many Americans, these ranch-style eggs were the first wave of the Mexican food craze of the seventies and early eighties. In this pretty presentation, the eggs are spooned into free-form crisp tortillas. If you prefer a soft tortilla, simply stack the tortillas, wrap them in foil, and warm in a 350°F oven until heated through. To serve, place the tortillas flat on plates and spoon the huevos rancheros on top. Make the tortilla cups up to two days ahead, and store them in a zip-close freezer bag at room temperature. Recrisp them in a 425°F oven for 2 minutes before using.

Ingredients

Corn tortilla(s)

4 medium, 6 inches

Canned diced tomatoes

14 oz, with green pepper, celery, and onion

Canned black beans

15 oz, rinsed and drained

Canned green chile peppers

½ cup(s), mild, diced

Hot pepper sauce

3 Tbsp, or to taste

Ground cumin

¾ tsp

Cilantro

3 Tbsp, chopped

Egg(s)

4 large egg(s)

Weight Watchers Reduced-fat Mexican style shredded cheese

¼ cup(s)

Instructions

  1. Place the oven rack in the center of the oven; preheat the oven to 425ºF. Lightly spray both sides of the tortillas with nonstick spray. Place 4 inverted custard cups on a baking sheet, and drape a tortilla over each to give it a bowl shape. (You may also use an inverted 12-cup muffin pan, placing the tortillas over alternate cups.) Bake until the tortillas are crisped and lightly golden around the edges, 10 minutes. Remove the tortillas and set them on a rack to cool.
  2. Combine the diced tomatoes, beans, chiles, pepper sauce, cumin, and 2 tablespoons of the cilantro in an ovenproof skillet. Bring to a boil over medium heat, reduce the heat to low, and simmer until the flavors are blended, 4 minutes. Break the eggs one at a time, on top of the sauce, spacing them evenly apart.
  3. Immediately place the pan in the oven and bake until the eggs are almost set, 6–8 minutes. Sprinkle the cheese on top of the eggs and bake until melted, 1 minute. To serve, place the tortilla cups on serving plates and spoon the eggs and sauce into the tortilla cups. Garnish with the remaining tablespoon of chopped cilantro and serve immediately. Yields 1 filled tortilla cup.

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