Huevos Rancheros

Breakfast with a Mexican flair, served in a tortilla bowl... Olé!

  • Prep: 25 min
  • Cooking: 25 min
Yields 4 Servings
huevos rancheros

Ingredients

  • Tortilla bowls
  • 4 7-inch wheat tortillas
  • 2 tsp (10 mL) butter melted
  • Huevos Rancheros
  • 1 cup (250 mL) red bell pepper diced
  • 1 tsp (5 mL) butter
  • 1 cup (250 mL) cooked, rinsed and drained red beans
  • 1 cup (250 mL) store-bought mild or medium salsa
  • 2 green onions, minced
  • Fresh cilantro, to taste
  • 1 tsp (5 mL) butter
  • 4 eggs
  • 1/2 cup (125 mL) Canadian Cheddar grated
  • 1 peeled and pitted avocado diced
  • 3 tbsp (45 mL) sour cream

Preparation

Preheat oven to 350°F (180°C).

Using a brush, lightly coat one side of each tortilla with butter. Place the tortillas inside metal bowls approximately 4 inches (10 cm) in diameter, buttered side down. Press to mould into the bowls. Bake about 12 minutes or until golden. Let cool before unmolding.

In a skillet, sweat the bell pepper in the butter for 5 minutes over medium heat. Add the beans and salsa and continue cooking for 5 minutes. Add the green onions and cilantro.

In another skillet, melt the butter on medium-low heat and add the eggs. Cook for about 4 minutes, until the whites are set and the eggs are sunny-side up. Do this twice if the skillet is not large enough to cook all 4 eggs at once.

Divide the salsa into the tortilla bowls and sprinkle with some of the cheese. Place the eggs on top and serve immediately with the diced avocado, sour cream and the rest of the grated cheese.

Tips

If desired, flip the eggs after cooking for 3 minutes. Although sunny-side up eggs look the prettiest in this dish, some people might prefer their eggs another way.

If you don't have any metal bowls to mould the tortillas, use large muffin pans or ramekins.

Variations:Sprinkle fresh minced cilantro over the eggs.

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Nutrition

Nutritional Information

per serving
Energy: 463 Calories
Protein: 20 g
Carbohydrate: 39 g
Fat: 26 g
Fibre: 12 g
Sodium: 524 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 25 % / 270 mg
Folate: 94 %
Vitamin C: 92 %
Selenium: 68 %
Vitamin B12: 41 %