Easy Tomatillo Huevos Rancheros
Once in a while, I crave something different for breakfast; something with a little flavor and spice to wake up my taste buds. And that's when Huevos Rancheros land on the menu in my home. But this time, rather than making them the traditional way, I had some tomatillo salsa lying around and I th...
Foto: Skinnytaste
Ingredients
- 4 corn tostadas
- 1/2 tsp olive oil
- 1 scallion (minced)
- 1 cup prepared tomatillo salsa (salsa verde (look in the Mexican aisle))
- pinch cumin
- 4 large Eggland's Best eggs
- 2 oz shredded cheese (I used Cabot Pepper Jack Light)
- 1/2 cup shredded iceberg lettuce
- 1 small diced tomato
- 8 cilantro leaves
Steps
-
Heat the tostadas according to package directions. Set aside.
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Heat oil in a large skillet over medium heat and add scallions, cook 1 to 2 minutes then add salsa verde, pinch of cumin and simmer covered until hot, 2 to 3 minutes.
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When hot , reduce heat to medium-low and gently add the eggs, season with a little salt and pepper and cover until the eggs are cooked to your liking (I like mine a little runny).
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To serve, place a tortilla on each plate, top with the cooked egg and salsa verde, then finish with cheese, lettuce, tomato and cilantro.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| corn tostadas | 4 | - | - |
| olive oil | 0.5 tsp | - | - |
| scallion | 1 | - | - |
| prepared tomatillo salsa | 1 cup | $0.75/kg | $0.18 |
| pinch cumin | - | - | - |
| Eggland's Best eggs | 4 large | - | - |
| shredded cheese | 2 oz | - | - |
| shredded iceberg lettuce | 0.5 cup | - | - |
| diced tomato | 1 small | $0.75/kg | $0.07 |
| cilantro leaves | 8 | - | - |
*Estimated market prices, may vary by region
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