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Huevos Rancheros Verdes

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings
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.
RECIPE INGREDIENTS
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

Tip: : Green salsa (sometimes labeled salsa verde or tomatillo salsa) is made with tomatillos, green chiles and onions. Look for it near other prepared salsa in large supermarkets.
Huevos Rancheros Verdes Recipe at Cooking.com
DIRECTIONS
Preheat oven to 400°F.


Combine lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a bowl; set aside. Combine beans and salsa in another bowl.


Coat both sides of each tortilla with cooking spray. Place 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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Egg & Cheese Breakfasts: Comfort & Budget Combo
 Mexican-Style Breakfast
Nutrition Facts per Serving
Yield:   4 servings
Calories: 396
Fat. Total: 18g
Protein: 20g
Carbohydrates, Total: 42g
Fat, Saturated: 6g
Fiber: 8g
Cholesterol: 234mg
Sodium: 563mg
% Cal. from Fat: 41%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Jody, IA Reviewed: 01/04/2012
Very Good Huevos Rancheros
Loved it .... But the picture is showing a "white cheese." Most use Asiago, which i like much much better.
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