How To Make Easy Tomatillo Huevos Rancheros
Preparation:
Cooking: 5 minutes
Total: 5 minutes
Serves:
Ingredients
- 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
Instructions
-
Heat the tostadas according to package directions. Set aside.
-
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.
-
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).
-
To serve, place a tortilla on each plate, top with the cooked egg and salsa verde, then finish with cheese, lettuce, tomato and cilantro.
Nutrition
- 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
Want to share your own take on this Easy Tomatillo Huevos Rancheros Recipe? Head over to the Recipe Sharing section of our forum and join the conversation!
Was this page helpful?
Submit Your Own Recipe
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Comments