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Huevos Rancheros

southern.chef's picture
  Corn tortillas 6
  Vegetable oil 1⁄4 Cup (4 tbs)
  Canned tomatoes 32 Ounce (Two 16 Ounce Can)
  Chopped onion 1 Cup (16 tbs)
  Chopped green pepper 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Olive oil 3 Tablespoon
  All purpose flour 1 Tablespoon
  Dried oregano 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Eggs 6
  Shredded sharp cheddar cheese 2 Ounce (1/2 Cups)
  Sliced ripe olives 1⁄4 Cup (4 tbs)

Fry tortillas, one at a time, in 1/4 cup hot oil 3 to 5 seconds on each side or just until softened.
Add additional oil, if necessary.
Drain tortillas thoroughly on paper towels.
Line a 12 x 8 x 2 inch baking dish with tortillas, letting tortillas extend 1/2 inch up sides of dish.
Set baking dish aside.
Drain canned tomatoes, reserving 1/4 cup tomato juice.
Chop tomatoes, and set aside.
Saute onion, green pepper, and garlic in olive oil.
Stir in flour, and cook 1 minute.
Add 1/4 cup reserved tomato juice, tomatoes, and seasonings; cook over medium heat 5 minutes.
Pour mixture over corn tortillas.
Make 6 indentations in tomato mixture, and break an egg into each.
Cover and bake at 350° for 25 minutes.
Sprinkle with cheese and olives; bake, uncovered, an additional 5 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2563 Calories from Fat 1439

% Daily Value*

Total Fat 162 g249.2%

Saturated Fat 39.1 g195.6%

Trans Fat 0 g

Cholesterol 1319.5 mg439.8%

Sodium 3177.4 mg132.4%

Total Carbohydrates 218 g72.8%

Dietary Fiber 31.3 g125.1%

Sugars 12.8 g

Protein 83 g165.9%

Vitamin A 200.2% Vitamin C 350.4%

Calcium 124.3% Iron 154.5%

*Based on a 2000 Calorie diet

Huevos Rancheros Recipe