Huevos Rancheros

Servings: 4



  • 4 Eggs, large
  • 1 teaspoon Canola oil
  • 1/4 cup Finely chopped onion
  • 1 Small garlic clove, minced
  • 1 teaspoon Each ground cumin and dried oregano
  • 1/8 teaspoon Salt
  • 1 tablespoons No-salt-added tomato paste
  • 1 tablespoons Roasted, diced green jalapeño pepper
  • 1 (14 oz.) can Diced tomatoes, undrained
  • 4 Small corn tortillas, approx. 6" wide
  1. PREHEAT oven to 450°. LINE large baking sheet with parchment paper.
  2. SEPARATE egg whites and yolks. PLACE egg whites in large bowl and yolks in small bowl.
  3. SEASON egg whites with salt. Using electric mixer, BEAT egg whites until stiff peaks form. Gently FOLD in grated cheese.
  4. SPOON egg whites into 2 mounds on prepared baking sheet. ADD a small dent in center of mound with back of a spoon. BAKE for about 3 minutes or slightly golden.
  5. PLACE egg yolk gently in center of each egg white cloud. SEASON with salt. BAKE for about 3 minutes or until yolks are just set.


Per serving: 1/2 Recipe Calories: 127 Total fat: 9 g Saturated fat: 4 g Polyunsaturated fat: 1 g Monounsaturated fat: 3 g Cholesterol: 201 mg Sodium: 313 mg Carbohydrates: 0 g Fiber: 0 g Sugar: 0 g Protein: 10 g Vitamin A: 117 mcg Vitamin D: 1 mcg Folate: 25 mcg Choline: 149 mg Calcium: 165 mg Iron: 1 mg Potassium: 80 mg This recipe is an excellent source of protein and choline and a good source of vitamin A.