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