Huevos Rancheros

Huevos Rancheros

This Tex-Mex classic can be served for breakfast, brunch or dinner.

2 servings
Preparation 5 min
Cooking 5 min

490 calories per serving 


Ingredients

  aluminum foil    
2 corn tortillas   90 g
1 tbsp olive oil   15 mL
4 eggs size large    
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
2 servings Mexican Rice and Beans (Recipe)    
30 mL Fresh Tomatillo Salsa (Recipe)   2 tbsp

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Method

  1. Preheat the oven to 205ºC/400ºF.
  2. Wrap tortillas in foil, then heat 5 min in the oven. Wrap tortillas in clean kitchen towel to keep them warm. Alternatively, heat tortillas over medium heat in a dry hot pan until warmed and lightly toasted.
  3. Heat the oil in a skillet over medium heat. Crack the eggs into the skillet, taking care to keep the yolks intact. Cook them sunny-side up or over easy until the whites are firm but the yolks are still runny, about 4 min. Add salt and pepper to taste.
  4. Place one tortilla on each warmed plate. Carefully slide two eggs on top of each tortilla. Add the Mexican Rice and Beans and the Fresh Tomatillo Salsa then serve.

Recommended side dishes

Nutrition Facts Table

Nutrition Facts

per 1 serving (340g)

Amount

% DV*

* DV = Daily Value

Calories

490

Fat

19 g

30 %

Saturated 4.5 g
+ Trans 0 g

22 %

Cholesterol

445 mg

Sodium

440 mg

18 %

Carbohydrate

58 g

19 %

Fibre

8 g

30 %

Sugars

3 g

Protein

22 g

Vitamin A

30 %

Vitamin C

25 %

Calcium

15 %

Iron

30 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¾ serving
Grain Products: servings
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info

Claims

Free :
Added Sugar, Trans Fat
Low :
Saturated Fat, Sodium
Source of :
Vitamin C, Vitamin K
Good source of :
Calcium, Copper, Potassium, Vitamin B1, Vitamin B6, Vitamin D
Excellent source of :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin E, Zinc
Diet-related health claims :
Artery-healthy

More info


This recipe is in the following categories: Eggs | Rice/Grain | Main courses/Entrées | Artery-healthy | Halal | High Calcium | High Fibre | High Iron | High Vitamin D | Kosher | Low Saturated Fat | Low Sodium | Vegetarian | Brunch | Mexican


Mexican Rice and Beans

Mexican Rice and Beans

This quick and easy recipe is a great side dish for Huevos Rancheros and Fajitas.

2 servings
Preparation 15 min
Cooking 15 min

190 calories per serving 


Ingredients

1 tsp olive oil   5 mL
1/4 onions, finelly chopped   50 g
1/2 clove garlic, finelly chopped    
1/4 green peppers, cut into dices   40 g
1/4 tsp ground cumin   1 g
1/4 tsp paprika   1 g
1/4 tsp dried oregano   0.4 g
6 tbsp basmati rice   65 g
1 tsp tomato paste   5 mL
2/3 cup red beans (canned), or pinto , drained and rinsed   170 mL
2/3 cup vegetable broth, low-sodium   170 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Method

  1. Heat the oil in a saucepan over medium heat. Add the onion, pepper and garlic then sauté, with occasional stirring, for 2-3 min. Add the cumin, paprika, and oregano then cook 1 min with stirring.
  2. Stir in the rice then cook 2 min, until the grains are completely coated in oil. Add the tomato paste broth and beans. Bring to a boil, then reduce the heat to 'low', cover and simmer until the rice is cooked al dente, about 15-20 min. Adjust the seasoning.
  3. Remove from heat, keep covered, and let stand a 2-3 min. Fluff with a fork then serve in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (170g)

Amount

% DV*

* DV = Daily Value

Calories

190

Fat

3 g

4 %

Saturated 0.4 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

125 mg

5 %

Carbohydrate

35 g

12 %

Fibre

5 g

19 %

Sugars

2 g

Protein

6 g

Vitamin A

10 %

Vitamin C

20 %

Calcium

4 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: 1 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

More info

Claims

Free :
Added Sugar, Cholesterol, Trans Fat
Low :
Saturated Fat
Source of :
Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Good source of :
Fibre, Folacin
Excellent source of :
Manganese
Diet-related health claims :
Heart-healthy

More info


This recipe is in the following categories: Beans/Legumes | Rice/Grain | First courses/Appetizers | Side dishes | Halal | Heart-healthy | High Fibre | Kosher | Low Cholesterol | Low Saturated Fat | Vegan | Vegetarian | Mexican


Fresh Tomatillo Salsa

Fresh Tomatillo Salsa

This raw salsa, "Salsa verde cruda", can be thrown together in no time. Since it is made with tomatillos rather then tomatoes, it's less sweet and more refreshing.

250 mL
Preparation 10 min


Ingredients

10 tomatillos, husked and rinsed   300 g
2 cloves garlic    
1/4 jalapeño pepper, fresh, chopped   8 g
2 tbsp fresh cilantro, chopped   4 g
1 pinch salt [optional]   0.1 g

Before you start

A blender or food processor will be very useful to purée the vegetables.

Method

  1. Coarsely chop the tomatillos, then purée with the remaining ingredients, using a blender, until smooth.
  2. Salt to taste then serve.

Remarks

For less spiciness, reduce the amount of jalapeno, or mix in a few avocado slices.

This recipe is in the following categories: Vegetables | Sauces & Dips | Halal | Kosher | Vegan | Vegetarian | No Cook

You may like :

Go to the blog >>

Newsletter

Get nutrition advice and cooking tips delivered for free in your mail box every week!