Name: Mini Huevos Rancheros
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Onion, finely chopped - ½ medium; Green bell pepper, finely chopped - ½; Jalapeno pepper, seeded and finely chopped - ½; Diced tomatoes, drained - 1 (14.5 ounce) can; Paprika - 1 teaspoon; Salt - 1 teaspoon; Ground cumin - ½ teaspoon; Ground black pepper - ¼ teaspoon; Nonstick cooking spray - ¼ teaspoon; Eggs - 8 large; Corn tortillas - 4 (6 inch); Chopped fresh cilantro - 4 (6 inch)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mini Huevos Rancheros

1. Olive oil - 2 tablespoons

2. Onion, finely chopped - ½ medium

3. Green bell pepper, finely chopped - ½

4. Jalapeno pepper, seeded and finely chopped - ½

5. Diced tomatoes, drained - 1 (14.5 ounce) can

6. Paprika - 1 teaspoon

7. Salt - 1 teaspoon

8. Ground cumin - ½ teaspoon

9. Ground black pepper - ¼ teaspoon

10. Nonstick cooking spray - ¼ teaspoon

11. Eggs - 8 large

12. Corn tortillas - 4 (6 inch)

13. Chopped fresh cilantro - 4 (6 inch)

How to cook deliciously - Mini Huevos Rancheros

1. Stage

Heat oil in a medium skillet over medium heat; stir in onion, bell pepper, and jalapeno pepper. Cook and stir until vegetables have softened, 3 to 4 minutes. Add drained tomatoes, paprika, salt, cumin, and pepper. Simmer, uncovered, for 5 minutes. Set salsa aside.

2. Stage

Spray some cooking spray on both sides of a tortilla and place it in a 6-inch skillet (such as an IMUSA® egg pan) over medium-low heat. Cook until tortilla starts to brown, 3 to 4 minutes.

3. Stage

Flip tortilla and carefully crack 2 eggs on top. Place 2 heaping teaspoons salsa between the eggs, cover pan, and reduce heat to low. Cook until eggs are set, 3 to 4 minutes; remove to a serving plate. Repeat with remaining tortillas, salsa, and eggs. Serve with chopped cilantro.