Huevos Rancheros-lightened

1 review, 4 star(s). 100% would make again

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.


-- Eggs --
6 6-inch Fat free flour tortillas
1 tablespoon Extra Virgin Olive Oil
1 medium Onion; finely chopped
1 Garlic clove; minced
2 Jalapeno chili; seeded and finely chopped (wear gloves when handling)
1 Tomato; seeded and finely chopped
1/4 cup Fresh cilantro; chopped
1 cup Liquid egg substitute or 8 egg whites
Black Pepper; freshly ground
1 cup Ranch-Style Tomato Salsa
-- Ranch-Style Tomato Salsa --
4 Tomatoes
2 Serrano chiles; seeded (where plastic gloves when handling)
1 large Onion; quartered
3 Garlic
1/4 cup Fresh cilantro; chopped
4 tablespoon Lime juice
Black Pepper; freshly ground

Original recipe makes 4 Servings



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.

Alert editor   
Calories Per Serving: 162 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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CookingPassion 6y ago

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