Huevos Rancheros Verdes

Huevos Rancheros Verdes

21 Reviews
From: EatingWell Magazine, May/June 2009

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: brown rice and slices of avocado.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.)
  5. To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture.
  • 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.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 huevos rancheros
  • Per serving: 424 calories; 20 g fat(6 g sat); 8 g fiber; 42 g carbohydrates; 20 g protein; 116 mcg folate; 208 mg cholesterol; 2 g sugars; 0 g added sugars; 2104 IU vitamin A; 3 mg vitamin C; 272 mg calcium; 3 mg iron; 673 mg sodium; 475 mg potassium
  • Nutrition Bonus: Vitamin A (40% daily value), Folate (29% dv), Calcium (27% dv), Iron & Magnesium (18% dv)
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 starch, 1 vegetable, 2 medium-fat meat, 1 fat

Reviews 21

July 03, 2014
profile image
By: Ann Marie Natal
This was 5 star delicious! First of all, the lettuce mix was really delicious and went with the Verde sauce perfectly. This was a very creative way to make an egg recipe exciting. Very simple and quick to make. Definitely a keeper!
July 14, 2013
profile image
By: EatingWell User
Crispy, tangy, satisfying vegetarian meal I didn't expect to love this meal, but I did. I imagine a lot of this matters on how good the verde salsa is that you choose. My only issue was the bottom tortilla became so crispy it was hard to cut through and therefore difficult to eat the meal. This might not be the recipe's fault, but next time I might bake for a little less time. The taste was wonderful - tangy from the salsa and lime, and rich with savory flavor. I didn't miss the meat. Pros: Taste, texture Cons: Difficult to eat
April 22, 2013
profile image
By: EatingWell User
True Mexican dish This is not a red tomato based dish as you can tell by reading the recipe. And, it tasted great. We are having it again tonight! Pros: Easy to make Cons: None
April 09, 2013
profile image
By: EatingWell User
Inauthentic This recipe is neither classic or traditional. And, huevos rancheros has never been served with a red tomato based sauce. It is traditionally served with the previous nights enchilada gravy (it is easy to make your own) not sauce. Sauce is salsa and used for a completely different purpose. Tomatoes in enchilada gravy is a myth perpetrated and copied throughout the internet in nearly every enchilada recipe. People who have not known how to cook authentic Mexican food assumed that the red color is from tomatoes. It is not. It is from red chile. I don't care what it reads on your can of enchilada sauce. It is insulting. Cons: inauthentic, not traditional, not classic
March 27, 2012
profile image
By: shoplf
Easy and Delicious We love this dish! Made it for the second time tonight. A few tweaks..added the avocado to the salad, two eggs for hubby, and saved the leftover tortilla/bean/cheese platter for the morning. We'll add a fresh eggs and split it for breakfast! Pros: Tasty, simple, quick Cons: none
February 19, 2012
profile image
By: EatingWell User
Fantastic I modified the recipe just a little. I used refried beans instead of whole pintos, and olive oil instead of canola or cooking spray. I brushed the tortillas with the olive oil on both sides and then spread the refried beans on mixed with the salsa verde. The only issue was that the shells were just a bit chewy, but since it is traditionally fried in oil, it is still acceptable and really doesn't take away from the flavors-so it's all good. My 3 kids and husband all cleaned their plates. I used less of the salsa in the beans because the one I got was really spicy, so my husband, who likes things really spicy, added more to his at the table. I liked it just as is-the salad mixture with the lime, scallions and cilantro was so yummy and refreshing that I didn't want to cover it up with with anything. I left the egg yolks runny, and gave my husband 2 eggs to make it more filling. Next time I will make rice and slice avocado like the picture shows, as the boys were still a bit hungry, but the girls and I were very satisfied. I will DEFINITELY make this again. It was easy and so delicious!! Pros: Easy, delicious Cons: shells just a little chewy
February 08, 2012
profile image
By: EatingWell User
Seriously delicious! Added avocado slices and used drained but not rinsed no salt added chili beans (pinto beans with chili seasoning). The flavors blend together so well! Very easy to make, too.
November 05, 2011
profile image
By: EatingWell User
Highly recommend for an easy inexpensive dinner My 11-year old son, husband and I liked this dish very much. This was so easy to make, filling and satisfying. Pros: Exceedingly easy Cons: Some kids might not like
August 22, 2010
profile image
By: EatingWell User
I love this recipe! I've altered it just a little but overall an awesome recipe.