Huevos Rancheros with Tomatillo Sauce
My husband and I had huevos rancheros while visiting Cuernavaca, Mexico, and he loved the meal so much he asked me to cook it for him when got home. My version is suited to my family's preference for sunny side up eggs, but poached or scrambled eggs would be just as tasty. —Cheryl Woodson, Liberty, Missouri
Total TimePrep/Total Time: 25 min.
- 5 tomatillos, husked and halved
- 2 tablespoons coarsely chopped onion
- 1 to 2 serrano peppers, halved
- 3 garlic cloves, peeled
- 1 teaspoon chicken bouillon granules
- 1 can (15 ounces) Southwestern black beans, undrained
- 8 large Eggland's Best eggs
- 1 cup shredded Manchego cheese
- 8 tostada shells, warmed
- 1/2 cup sour cream
- Chopped tomato, sliced avocado and minced fresh cilantro, optional
- Place the tomatillos, onion, pepper, garlic and bouillon in a food processor. Cover and process until finely chopped; set aside. In a small saucepan, mash beans. Cook on low until heated through, stirring occasionally.
- Meanwhile, break eggs in batches into a large nonstick skillet coated with cooking spray. Cover and cook over low heat for 5-7 minutes or until eggs are set. Sprinkle with cheese.
- To serve, spread beans over tostada shells; top with eggs, tomatillo sauce and sour cream. Garnish with tomato, avocado and cilantro if desired.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 serving (calculated without tomato, avocado and cilantro): 272 calories, 15g fat (7g saturated fat), 236mg cholesterol, 429mg sodium, 18g carbohydrate (2g sugars, 4g fiber), 14g protein.
Originally published as Huevos Rancheros w/ Salsa Verde in Taste of Home Recipes Across America
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