This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"They say that hens do cackle loudest when there is nothing vital in the eggs they have laid."
There are hundreds of variations on Huevos Rancheros, and this one is based on the dish my friend Anita Corey used to serve in her restaurant. It is great topped with salsa. If you are going to choose a bottled salsa, look for one with less salt. The sodium content of the national brands like Old El Paso and Pace is really high. Often the smaller, local brands are better tasting and low in sodium.
For example, I used Old San Antonio Tomatillo Salsa on my Huevos Rancheros. It's delicious and has only 100 milligrams of sodium per 2 tablespoon serving.
Cilantro is also called Chinese parsley in the US , but is known as coriander in most other English speaking countries. A lot of cuisines use the leaves as well as the seeds (both whole and ground). Fresh cilantro is now as common as parsley in most markets.
I find that the stems have as much flavor as the leaves. I generally use the leaves without stems in a recipe where the cilantro both adds flavor to the dish and is also garnish. I use the stems when a sauce will be pureed, because they will add flavor without affecting the texture.
All fresh herbs will last longer when they are kept moist. If the cilantro is wilted at all, don't buy it. To store fresh cilantro, rinse the leaves well and then trim the bottom of the stems. Place the bunch in a glass or small vase, as you would with flowers, and then place the bouquet in the back of the fridge. Wrapping the rinsed cilantro in a paper towel and placing the bundle in a plastic bag before putting in the refrigerator works as well.
Servings = 2 | Serving size =1 huevos rancheros
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers, but the filling can be prepared well in advance and reheated.
|2 tsp||olive oil (divided)|
|1 medium||onion (diced)|
|2 large||ribs celery (diced)|
|1 15 ounce can||no salt added diced tomatoes|
|fresh ground black pepper (to taste)|
|1 tsp||chili powder|
|1 tsp||dried oregano leaves|
|1/2 tsp||ground cumin|
|1 cup||no salt added black beans (canned: drained and rinsed)|
|1/4 cup||cilantro leaves|
Place one teaspoon of the olive oil in a medium skillet over medium high heat.
Add the onion and cook for about 4 minutes until slightly softened.
Add the celery and cook for about 4 minutes, stirring frequently.
Add the tomatoes, water, salt, pepper, chili powder, oregano and cumin. Stir and reduce the heat to medium. Simmer for about 20 minutes until most of the water has evaporated. Stir occasionally.
When the vegetables are done place the remaining oil in a small skillet over medium-high heat. When the pan is hot add the eggs. Cook for about 5 minutes or to your preference.
Place two corn tortillas on two plates. Top each with 1/6 of the vegetable mixture and then 1/6 of the black beans. Sprinkle some of the cilantro leaves on top.
Add another corn tortilla and again ayer with another 1/6 of the vegetable mixture, black beans and cilantro and then a third layer of tortilla, vegetable mixture and beans.
Top with the fried egg and serve.
Serving size = 1 huevos ranchero
Servings = 2
Amount Per Serving
|Calories 474||Calories from Fat 115|
|% Daily Value|
|Total Fat 12g||20%|
|Saturated Fat 3g||9%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 72g||24%|
|Dietary Fiber 15g||57%|
|Vitamin A 25%||Vitamin C 41%|
|Calcium 34%||Iron 36%|
|Vitamin K 33 mcg||Potassium 1134 mg|
|Magnesium 155 mg|