Huevos Rancheros
Prep Time
15mins
Time to Table
30mins
Servings
4
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Ingredients
- 3 Roma tomatoes, diced
- 1/4 cup chopped onion
- 2 garlic cloves
- 3 tablespoons chopped cilantro
- 1 Jalapeno chile, stemmed and seeded
- 1/2 cup chicken broth
- 1/2 tablespoon salt
- 1/4 cup canola oil
- 8 6-inch corn tortillas
- 8 large eggs
- 1/2 cup Daisy Sour Cream
Ingredients
- 3 Roma tomatoes, diced
- 1/4 cup chopped onion
- 2 garlic cloves
- 3 tablespoons chopped cilantro
- 1 Jalapeno chile, stemmed and seeded
- 1/2 cup chicken broth
- 1/2 tablespoon salt
- 1/4 cup canola oil
- 8 6-inch corn tortillas
- 8 large eggs
- 1/2 cup Daisy Sour Cream
Directions
- In blender, add the tomatoes, onions, garlic, cilantro, jalapeno, chicken broth, and salt. Blend until well incorporated.
- In a 1-quart non-stick saucepan over medium heat, add 1 teaspoon oil and heat for 30 seconds until warm. Add tomato salsa mixture and cook, stirring occasionally, for about 8 minutes, or until salsa slightly thickens.
- Brush the tortillas lightly on both sides using 1 tablespoon of oil. In a 12-inch non-stick skillet, place the tortilla, one at a time and cook for two minutes turning once. Set aside and cover with foil to keep them warm.
- In the same skillet, heat the remaining oil. Add the eggs, one at a time making, and cook until the egg white is fully cooked and does not jiggle.
- Place 2 tortillas per plate. Top each tortilla with an egg. Pour 1/3 cup warm salsa, and top the huevos rancheros a dollop of sour cream.
- Calories:363
- Cholesterol:392
- Dietary Fiber:4
- Protein:17
- Sodium:1182
- Total Carbohydrate:22
- Total Fat:23