Mexican Huevos Rancheros
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Ingredients25 m servings 418 cals
Original recipe yields 2 servings
- Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.
- Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.
- Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.
- Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.
Per Serving: 418 calories; 33.6 g fat; 21.1 g carbohydrates; 10.4 g protein; 189 mg cholesterol; 259 mg sodium. Full nutrition