Mini Huevos Rancheros recipe
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Ingredients
- 2 tablespoons olive oil ½ medium onion, finely chopped ½ green bell pepper, finely chopped ½ jalapeno pepper, seeded and finely chopped 1 (14.5 ounce) can diced tomatoes, drained 1 teaspoon paprika 1 teaspoon salt ½ teaspoon ground cumin ¼ teaspoon ground black pepper nonstick cooking spray 8 large eggs 4 (6 inch) corn tortillas chopped fresh cilantro
Nutrition Info
- 293.5 caloriescarbohydrate: 18.4 gcholesterol: 372 mgfat: 17.7 gfiber: 3.4 gprotein: 15.4 gsaturatedFat: 4.2 gservingSize: -sodium: 895.6 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Mini Huevos Rancheros
Directions
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Heat oil in a medium skillet over medium heat, stir in onion, bell pepper, and jalapeno pepper. Cook and stir until vegetables have softened, 3 to 4 minutes. Add drained tomatoes, paprika, salt, cumin, and pepper. Simmer, uncovered, for 5 minutes. Set salsa aside.
Spray some cooking spray on both sides of a tortilla and place it in a 6-inch skillet (such as an IMUSA® egg pan) over medium-low heat. Cook until tortilla starts to brown, 3 to 4 minutes.
Flip tortilla and carefully crack 2 eggs on top. Place 2 heaping teaspoons salsa between the eggs, cover pan, and reduce heat to low. Cook until eggs are set, 3 to 4 minutes, remove to a serving plate. Repeat with remaining tortillas, salsa, and eggs. Serve with chopped cilantro.