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Lilly’s Table

 
 
Radish Salsa
Mexican Black Beans
© Lillys-Table.com Photo of Huevos Rancheros
 

Tags: Dairy Free vegetarian Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Huevos Rancheros

from Huevos Rancheros & Beans, the Week of April 30, 2017.
View the previous or next recipe for this meal.

Eggs are poached in a bath of your favorite salsa. Serve with beans, rice, tortillas or smoother in your favorite toppings of sour cream, cheese, lime and cilantro.

Ingredients

  • 1½ cup salsa
  • 14 ounces roasted crushed tomatoes, can
  • 4 eggs
  • 2 tablespoons cilantro, minced, optional
  • 4 corn tortillas

Serving Size: 4 People

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Preparation Instructions

In a tall sided skillet or pot, warm the salsa, crushed tomatoes and cilantro over medium-high heat. Once they come to a simmer, reduce the heat to medium-low.

Make a slight hole in the sauce and pour an egg into each indentation. Cover with a lid and simmer for about 4-8 minutes depending on how well done you like your eggs. The whites will be cooked, but tap the yolk gently with your clean finger to test if they are done.

Warm the corn tortillas in a dry skillet. Scoop and serve the eggs on the tortillas with a dollop of sauce.