Huevos Rancheros
Huevos Rancheros
Be the first to rate this
![Preparation time]()
Prep time10 min![Cooking time]()
Cooking time30 min![Servings]()
Portions4
Ingredients
- 1 1/2 lbs. plum tomatoes or vine-ripe 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
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- 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.
- 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.
- 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.
- 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.
- Top with tomato sauce and sprinkle, if desired, with crumbled queso fresco.
See nutrition information for saturated fat content.
Tell us what you think below
Please enter your feedback before submit
You have already submitted your review, please change something to update.
Please enter your feedback below 500 characters
Error in submitting your feedback, please try later.
Nothing to add, thanks!
Thanks for sharing your feedback!
This pop-up will close automatically
