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Huevos Rancheros Verdes

May/June 2009

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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.



READER'S COMMENT:
"I love this recipe! I've altered it just a little but overall an awesome recipe. "
Huevos Rancheros Verdes Recipe

Makes: 4 servings

Active Time:

Total Time:

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

Preparation

  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.

Tips & Notes

  • 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.

Nutrition

Per serving: 396 calories; 18 g fat (6 g sat, 5 g mono); 234 mg cholesterol; 42 g carbohydrates; 20 g protein; 8 g fiber; 563 mg sodium; 474 mg potassium.

Nutrition Bonus: Vitamin A (30% daily value), Folate (29% dv), Iron (20% dv), Magnesium (18% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 vegetable, 2 medium-fat meat, 1 fat


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Recipe Categories

Servings
4
Main Ingredient
Beans/Legumes
Eggs
Ethnic/Regional
Mexican
Preparation/ Technique
Bake
Meal/Course
Brunch
Dinner

Holiday
Cinco de Mayo
Ease of Preparation
Easy
Total Time
30 minutes or less
Publication
May/June 2009

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