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Easy Huevos Rancheros |
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Serves: 2
Print this Recipe
Prep: 5 min
Cook: 18 min
2 flour tortillas (6 inches in diameter)
1 (8-ounce) can tomato sauce
1/4 cup salsa
1/4 teaspoon sugar
1/4 teaspoon ground cumin
1 clove garlic, finely chopped
4 eggs
1/4 cup shredded Monterey Jack-Colby cheese (1 ounce)
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1. Heat oven to 350°. Wrap tortillas in aluminum foil. Heat about 10 minutes until warm. Remove tortillas from oven; keep wrapped.
2. Meanwhile, mix tomato sauce, salsa, sugar, cumin and garlic in 1-quart saucepan. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally.
3. Heat water (1 1/2 to 2 inches) to boiling in 10-inch skillet; reduce heat to low. Break each egg, one at a time, into custard cup or saucer. Hold cup or saucer close to water's surface and slip egg into water.
Cook uncovered 6 to 7 minutes or until whites are set and yolks are thickened. Remove eggs with slotted spoon.
4. Place each warm tortilla on dinner plate. Top each tortilla with 2 poached eggs and the sauce. Sprinkle with cheese.
table for 2
There's nothing better for a lazy day brunch on the porch than these Huevos Rancheros with a glass of fresh-squeezed orange juice and warm muffins. Try Tex-Mex Corn Muffins (see on the sidelines chapter) or pick up muffins, scones or biscuits at your favorite bakery.
1 Serving: Calories 390 (Calories from Fat 170); Fat 19g (Saturated 7g); Cholesterol 440mg; Sodium 1300mg; Carbohydrate 37g (Dietary Fiber 4g); Protein 22g % Daily Value: Vitamin A 34%; Vitamin C 16%; Calcium 20%; Iron 22% Diet Exchanges: 2 Starch, 2 High-Fat Meat, 1 Vegetable
From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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