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Huevos Rancheros

  • Cooking time30 minutes
  • Prep time10 minutes
  • Recipe serves 4
recipe image Huevos Rancheros


  • 1 1/2 lbs. plum tomatoes
  • 6 Tbsp. Country Crock® Spread , divided
  • 1 small onion , finely chopped
  • 1 jalapeno pepper , seeded and chopped
  • 1 clove garlic , finely chopped
  • 4 corn tortillas
  • 4 eggs
Calories from Fat130.00
Total Fat14.00 g
Saturated Fat3.500 g
Trans Fat0.000 g
Cholesterol185 mg
Sodium240 mg
Total Carbs20.00 g
Dietary Fiber4.0 g
Sugars6.00 g
Protein9.00 g
Calcium8 %
Iron10.00 %
Vitamin C50.0 %
Vitamin A50.0 %


  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.