Huevos Rancheros

My friend Deysi taught me how to make this savory Mexican egg breakfast and I'm glad she did because it was such a wonderful change from the usual egg dishes and it's really easy to make. You can also serve this with sliced avocados on the side. Buen Provecho!

Huevos Rancheros
Gina's Weight Watcher Recipes
Servings: 2 • Serving Size: 1 egg, tortilla and sauce • Old Points: 4 pts • Points+: 5 pts
Calories: 194.3 • Fat: 10.1 g • Protein: 12.1 g • Carb: 14.4 g • Fiber: 2.3 g • Sugar: 1.6

• 1/2 tsp oil
• 1/2 onion, minced
• 1 medium tomato, minced
• 2 tbsp chopped green chiles (I used Old El Paso)
• oil spray
• salt and pepper
• pinch cumin (optional)
• 2 large eggs
• 1/4 cup shredded lettuce
• 1 oz shredded cheese (I used Cabot 50% reduced fat Pepper Jack)
• 2 tsp chopped cilantro
• olive oil spray (I used my Misto)
• 2 corn tortillas (I used Mission Extra Thin yellow corn)

Heat oil in a small pan. Add onions and cook one minute, add tomatoes, chilies, cumin, salt and pepper and cook another few minutes. Set aside and keep warm.

 

In another medium non-stick pan, lightly spray the tortillas with oil on each side and heat a few minutes on both sides until tortillas gets crispy and pockets or air bubbles start to form inside. Set aside. 

In the same pan, lightly spray more oil and add eggs, salt and pepper. Cover and cook until sunny-side up or to your liking.

To serve, place a tortilla on each plate, top with egg, tomatoes, lettuce, cheese and cilantro.

More Latin Egg recipes you may like:
(Recipes from other blogs may not always be Weight Watcher friendly)