Ready in 25 minutes
This is a classic Mexican breakfast, just made a little healthier for you. Instead of frying whole eggs, egg whites are scrambled, mixed with a charred vegetable salsa all topped on a baked tortilla.
Prepare Ranch-Style Tomato Salsa:
Preheat a grill or broiler to high.
Place the tomatoes, chile peppers, onions, and garlic on a grill tray or broiler pan. Grill or broil 4 " from the heat. The tomatoes and chile peppers will take 2 minutes per side, or until the skins are blistered and charred. The onions will take 3 minutes per side, or until browned. The garlic will take 4 to 5 minutes per side, or until softened.
In a food processor, combine the chile peppers, onions, and garlic. Puree to a coarse paste. Add the tomatoes, cilantro, and 3 tablespoons of the lime juice. Season with salt and black pepper. Process briefly to combine. (To make the salsa in a blender, add all of the ingredients all at once and then puree.) Transfer to a medium saucepan. Simmer over medium heat for 5 minutes, or until richly flavored. The salsa should be highly seasoned; add more salt or lime juice, if desired.
Prepare Huevos Rancheros:
Preheat the oven to 350 deg F.
Using a sharp knife, cut 2 of the tortillas into wedges or long, thin triangles. (To make long triangles, place a tortilla flat on a work surface. Starting from one side, make 8 diagonal cuts at sharp angles to one another across the length of the tortilla. The cuts will look like two W''''s. For each tortilla, you should be left with 7 long, thin triangles and 2 semicircular pieces. Place the tortilla pieces and the remaining 4 whole tortillas on nonstick baking sheets. Bake for 10 minutes, or until lightly browned and crisp. Transfer to a rack to cool.
Heat the oil in a large nonstick skillet over medium heat. Add the onions. Cook for 2 minutes. Add the garlic and chile peppers. Cook for 2 minutes, or until the onions are soft but not brown. Add the tomatoes and cilantro. Cook for 2 minutes more. Add egg substitute or egg whites. Cook and stir for 3 minutes, or until the eggs are scrambled but still moist. Season with salt and black pepper.
Place 1 whole tortilla in the center of each of 4 plates. Divide the egg mixture among the tortillas. Stand the tortilla pieces in the egg mixture so the points rise up dramatically. Ladle the salsa around the egg mixture and serve.