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huevos rancheros

05 May

Since I bought special ingredients last week for the shrimp fajitas (queso fresco, corn tortillas, cilantro), I planned on another dish to finish up the remaining groceries.  Planning!  It saves money so ingredients don’t go bad in your refrigerator.

Huevos rancheros are a great quick and easy dinner.  I love to serve them on Mondays since it is easy to cook in about 5 minutes after my husband gets home late from work.

Huevos Rancheros

  • 1 can (14.5 oz) Hunt’s Diced Fire Roasted Tomatoes, undrained
  • 4 eggs
  • 4 corn tortillas
  • 1 ounce queso fresco, crumbled
  • shredded lettuce
  • sliced purple onion
  • handful cilantro, chopped

Heat tomatoes in a nonstick skillet over medium high heat.  Using a spatula, make 4 wells in the hot tomatoes.  Crack an egg into each well and season with salt and pepper.  Lower heat to medium and cover with a lid.  Cook until egg is done to your liking.

Meanwhile, toast corn tortillas (I use my toaster oven, but you have to watch closely or they will burn).  Place 2 tortillas on each plate.  Top with 2 eggs and half the tomatoes.  Add a side salad (lettuce, onion) and sprinkle .5 oz queso fresco and cilantro on top of it all.  (I don’t use dressing on the salad).

Serves 2

Using the Recipe Builder on Weightwatchers.com, each serving has 8 pts+.

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