Huevos rancheros or “ranch eggs” is a classic Mexican dish that is great for a quick dinner. Traditionally, it’s made with a red tomato-based sauce. Here we use tart and tangy green salsa instead. Serve with rice and slices of avocado.
- 1 1/2 cups very thinly sliced romaine lettuce
- 1 scallion, sliced
- 2 tablespoons chopped fresh cilantro
- 3 teaspoons canola oil, divided
- 2 teaspoons lime juice
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper, divided
- 1 15-ounce can pinto beans, rinsed
- 1/2 cup prepared green salsa (see Tip)
- 8 6-inch corn tortillas
- Canola oil cooking spray
- 3/4 cup shredded sharp cheddar cheese
- 4 large eggs
Preheat oven to 400 degrees F.
Combine the lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a bowl; set aside. Combine the beans and salsa in another bowl.
Coat both sides of each tortilla with cooking spray. Place the tortillas on a large baking sheet in 4 sets of overlapping pairs. (Each pair should overlap by about 3 inches). Spread about 1/3 cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.
Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Crack each egg into a small bowl and slip them one at a time into the pan, taking care not to break the yolks. Season the eggs with the remaining 1/8 teaspoon salt and pepper. Reduce heat to medium-low and cook undisturbed for 5 to 7 minutes for soft-set yolks. (For hard-set yolks, cover the pan after 5 minutes and continue cooking until the yolks are cooked through, 4 to 6 minutes more).
To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture.
Tip: <br>Green salsa (sometimes labeled salsa verde or tomatillo salsa) is made with tomatillos, green chilies and onions. Look for it near other prepared salsa in large supermarkets.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
396 calories; 18g total fat; 6g total saturated fat; 234mg cholesterol; 563mg sodium; 42g carbohydrates; 8g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.