Huevos Rancheros Verdes

Plain...

Or even better, with salsa on top

We've tried a few ways with Huevos Rancheros (I don't know about you, but I love to just SAY huevos rancheros...huevos rancheros...can't quite roll that r, but the words roll off my tongue so smoothly!). This recipe is pretty simple and everyone in my house loves it, so it's a keeper. I've only used red salsa in this recipe (so I guess it would atually be Huevos Rancheros Rojo?), but when the farmers market is back I plan to get some tomatillos and try it with homemade green salsa (the green salsa from the store just isn't the same, and none of us love it).

*Note: The recipe says to coat the tortillas with cooking spray, but as usual, I use my mister. I only have one mister, with olive oil. The olive oil flavor didn't effect the taste of the recipe at all, but I really need to get another mister and fill it with canola oil.

Huevos Rancheros Verdes

http://www.eatingwell.com/recipes/huevos_rancheros_verdes.html

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1 1/2 cups very thinly sliced romaine lettuce
• 1 scallion, sliced
• 2 tablespoons chopped fresh cilantro
• 3 teaspoons canola oil, divided
• 2 teaspoons lime juice
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper, divided
• 1 15-ounce can pinto beans, rinsed
• 1/2 cup prepared green salsa , (see Tip)
• 8 6-inch corn tortillas
• Canola oil cooking spray
• 3/4 cup shredded sharp Cheddar cheese
• 4 large eggs

Preparation

1. Preheat oven to 400°F.
2. Combine lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a bowl; set aside. Combine beans and salsa in another bowl.
3. Coat both sides of each tortilla with cooking spray. Place tortillas on a large baking sheet in 4 sets of overlapping pairs. (Each pair should overlap by about 3 inches.) Spread about 1/3 cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.
4. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Crack each egg into a small bowl and slip them one at a time into the pan, taking care not to break the yolks. Season the eggs with the remaining 1/8 teaspoon salt and pepper. Reduce heat to medium-low and cook undisturbed for 5 to 7 minutes for soft-set yolks. (For hard-set yolks, cover the pan after 5 minutes and continue cooking until the yolks are cooked through, 4 to 6 minutes more.)
5. To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture.

Nutrition

Per serving : 396 Calories; 18 g Fat; 6 g Sat; 5 g Mono; 234 mg Cholesterol; 42 g Carbohydrates; 20 g Protein; 8 g Fiber; 563 mg Sodium; 474 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 2 medium-fat meat, 1 fat

Tips & Notes

• Tip: Green salsa (sometimes labeled salsa verde or tomatillo salsa) is made with tomatillos, green chiles and onions. Look for it near other prepared salsa in large supermarkets.