Huevos Rancheros

huevos rancheros

2 teaspoons olive oil
1 medium onion, chopped
1 (14.5-oz.) can diced tomatoes
1 small can diced green chiles
½ teaspoon ground chili powder
¼ teaspoon salt
Nonstick cooking spray
4 large eggs
4 corn tortillas, warm
2 Tablespoons finely chopped red onion
2 Tablespoons shredded Monterey jack cheese
Cilantro leaves (for garnish; optional)

Sliced avocado (for garnish; optional)

 

  • Heat oil in a nonstick skillet over medium-high heat.
  • Add onion; cook, stirring frequently, until onion is translucent.
  •  Add tomatoes and green chiles; cook, stirring occasionally, for 10 minutes.
  • Season with chili powder and salt; cook for 5 minutes. Remove from heat. Set aside.
  • Heat large nonstick skillet, lightly coated with spray, over medium heat.
  • Add eggs one at a time, taking care egg whites don’t touch; cook, covered, for 3 minutes. Remove lid. Cook to desired yolk consistency. Remove from heat.
  • Top each tortilla evenly with onion mixture. Top gently with egg and top evenly with red onion and cheese.
  • Garnish with cilantro and avocado if desired.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

Huevos Rancheros