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Huevos Rancheros

Delicious and spicy breakfast!
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Course: Breakfast
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2 servings
Calories: 526kcal
Author: Megan Porta

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 1 bunch green onions thinly sliced (white and light green parts only)
  • 2 cloves garlic minced
  • 1 jalapeno pepper finely chopped (optional)
  • 14.5 oz. can diced tomatoes
  • 1 cup fresh kale leaves chopped
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp. extra-virgin olive oil
  • 2 6-inch corn tortillas
  • 4 large eggs
  • Salsa for garnishing (optional)

Instructions

  • Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onions, garlic and jalapeños (if using) and cook, stirring, until softened and fragrant, about 3 minutes. Add the tomatoes, kale and cilantro and bring the mixture to a boil. Reduce to medium-low heat and simmer for 10 minutes, stirring occasionally.
  • Meanwhile, in a separate skillet, heat 2 tablespoons of olive oil over medium heat. Turn the skillet until the bottom is thoroughly coated with oil. Add the tortillas, one at a time, cooking each side for 1 to 2 minutes, or until bubbles begin to form on the surface. Remove from skillet and cover to keep warm. Crack eggs into the same skillet and cook to desired doneness.
  • Place each tortilla on a serving plate, topping each with half the sauce and 2 prepared eggs. Garnish with salsa and cilantro, if desired. Serve warm!

Nutrition

Calories: 526kcal | Carbohydrates: 23g | Protein: 18g | Fat: 41g | Saturated Fat: 8g | Cholesterol: 422mg | Sodium: 471mg | Potassium: 624mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1183IU | Vitamin C: 31mg | Calcium: 162mg | Iron: 4mg
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