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Easy Huevos Rancheros

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.

Easy Huevos Rancheros is from the Cook'n for Two collection. Click here to get this CD or download the recipes right now!

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