A special thanks to our contest winner for May, Brittany Marcotte! Featured here is her submission for Healthy Huevos Rancheros, a low-fat take on a much beloved classic. In special thanks for her contribution she will be awarded a $10 gift card to a retailer of her choosing.
- 1 tbsp oil
- 1 onion minced
- 2 medium tomatoes chopped
- 1 small can chopped green chiles
- pinch cumin
- 4 large eggs
- 1/2 cup shredded lettuce or shredded green cabbage
- 4 oz shredded reduced fat cheese, like cheddar or pepper jack
- chopped cilantro for garnish
- 4 corn tortillas
- Salt and pepper to taste
- Two medium sized frying pans
- A trusty spatula
- a knife
- measuring spoons
Always start off by washing your produce! Here we give the tomatoes a nice rinse.
Then we hulled and chopped them.
Once the tomatoes were prepped, we added 1 tbs of oil to our frying pan.
Then we added onion. We suggest adding onion first because they’ll need a little more time to soften up. We bought ours pre-diced.
Next mix in your tomatoes.
Stir in your chiles.
Toss in a pinch of cumin,
and a pinch of salt to the pan.
Cook over medium heat. until mixture softens and resembles a salsa.
In a separate pan coat with a little oil and add the corn tortillas one at a time, flipping until each side is crispy.
At this point you can place your tortillas on serving plates, and spread the vegetable mixture on each tortilla. We chose to put the vegetable mixture on a little later to preserve the crispness of the tortilla. It’s up to your personal preference.
Now let’s prepare the eggs.
Cook eggs over easy or sunny side up, however you prefer,
and place an egg atop each tortilla.
Add some of the vegetable mixture if you haven’t already.
Sprinkle with an ounce of cheese.
and top with shredded lettuce.
Wash up some cilantro for garnishing.
Chop it up.
Sprinkle a bit on top.