Huevos Rancheros Recipe Serves: 4
Prep Time 10 minutes
Cook Time 30 minutes

Nutritional Information

Portion 1 serving
Amount Per Serving
Calories 240
Calories from Fat 130
Total Fat 14 g
Saturated Fat 3.5 g
Trans Fat 0 g
Cholesterol 185 mg
Sodium 240 mg
Total Carbs 20 g
Dietary Fiber 4 g
Sugars 6 g
Protein 9 g
Vitamin A 50 %
Vitamin C 50 %
Calcium 8 %
Iron 10 %

Huevos Rancheros


  • 1 1/2 lbs. plum tomatoes [or vine-ripe tomatoes]
  • 6 Tbsp. Country Crock® Spread
  • 1 small onion, finely chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 clove garlic, finely chopped
  • 4 corn tortillas
  • 4 eggs


  1. Cut out stem of tomatoes and score an ''X'' mark on bottom. Cook tomatoes in 12-inch nonstick skillet over medium-high heat, turning occasionally, 10 minutes or until skin is blackened. Remove tomatoes from skillet. Cool, peel and chop tomatoes.
  2. Melt 2 tablespoons Country Crock® Spread in same skillet over medium heat and cook onion with jalapeno pepper, stirring occasionally, 6 minutes or until tender. Stir in garlic and cook 1 minute. Stir in tomatoes and cook, stirring occasionally, 5 minutes or until thickened. Season, if desired, with salt and black pepper.
  3. Wipe out skillet with paper towels. Melt 1 tablespoon Spread in skillet over medium-high heat and cook 2 tortillas, turning once, 2 minutes or until golden. Arrange on serving plates. Repeat with 1 tablespoon Spread and remaining 2 tortillas.
  4. Melt 1 tablespoon Spread in same skillet and cook 2 eggs over medium heat to desired doneness. Arrange eggs on tortillas. Repeat with remaining 1 tablespoon Spread and 2 eggs.
  5. Top with tomato sauce and sprinkle, if desired, with crumbled queso fresco.
  • See nutrition information for saturated fat content.

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