Easy Tomatillo Huevos Rancheros Recipe

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Ava Published: December 22, 2020 Modified: June 1, 2021

How To Make Easy Tomatillo Huevos Rancheros

Cooking: 5 minutes
Total: 5 minutes



  • 4corntostadas
  • ½tspolive oil
  • 1scallion,minced
  • 1cupprepared tomatillo salsa,salsa verde, look in the Mexican aisle
  • pinch cumin
  • 4largeEggland’s Best eggs
  • 2ozcheese,shredded, I used Cabot Pepper Jack Light
  • ½cupiceberg lettuce,shredded
  • 1smalltomato,diced
  • 8cilantro leaves


  1. Heat the tostadas according to package directions. Set aside.

  2. Heat oil in a large skillet over medium heat and add scallions, cook 1 to 2 minutes then add salsa verde, pinch of cumin and simmer covered until hot, 2 to 3 minutes.

  3. When hot , reduce heat to medium-low and gently add the eggs, season with a little salt and pepper and cover until the eggs are cooked to your liking (I like mine a little runny).

  4. To serve, place a tortilla on each plate, top with the cooked egg and salsa verde, then finish with cheese, lettuce, tomato and cilantro.


  • Calories: 386.37kcal
  • Fat: 20.25g
  • Saturated Fat: 9.79g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 6.57g
  • Polyunsaturated Fat: 2.08g
  • Carbohydrates: 33.45g
  • Fiber: 2.06g
  • Sugar: 3.78g
  • Protein: 20.97g
  • Cholesterol: 230.70mg
  • Sodium: 1172.73mg
  • Calcium: 370.60mg
  • Potassium: 821.10mg
  • Iron: 3.53mg
  • Vitamin A: 238.59µg
  • Vitamin C: 10.44mg
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