Easy Tomatillo Huevos Rancheros

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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 thought why not simmer the eggs in there.

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 thought why not simmer the eggs in there.

Turned out brilliant, and I only dirtied one pan – even better. But the best part was this took less than 10 minutes to make, so all in all it turned out to be a great morning.

This dish is gluten-free and perfect for Meatless Mondays as a lunch or dinner. To make it a main meal I would serve this with a big ole salad or some Fiesta Lime Rice on the side. Enjoy!

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 thought why not simmer the eggs in there.
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Easy Tomatillo Huevos Rancheros

4
6
4
SP
185 Cals 11 Protein 12 Carbs 10 Fats
Yield: 4 servings
COURSE: Breakfast, Brunch
CUISINE: American
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 thought why not simmer the eggs in there.

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

Instructions

  • Heat the tostadas according to package directions. Set aside.
  • 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.
  • 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).
  • 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

Serving: 1tostada, Calories: 185kcal, Carbohydrates: 12g, Protein: 11g, Fat: 10g, Cholesterol: 194mg, Sodium: 623mg, Fiber: 1g, Sugar: 2g
Blue Smart Points: 4
Green Smart Points: 6
Purple Smart Points: 4
Points +: 5
Keywords: Gluten Free, One Pan, Under 30 Minutes, Vegetarian Meals

 

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27 comments

  1. The eggs and tomatillo sauce together made such a delicious combo. I cooked a couple corn tortillas in the air fryer and it was perfect. Great, easy dinner. 

  2. Pingback: Huevos and Grits from Never Enough Thyme

  3. I think these tostadas would make a great meal with your Fiesta Bean Salad ^_^.

  4. yummy

    styleandchocolates.blogspot.com

  5. My garden is completely overrun with tomatillos right now so this is perfect!

  6. This has "breakfast for dinner" written all over it to me. I think this is going on the meal plan for next week. Or maybe this weekend for brunch. Can't wait to try!

  7. Wow! So THAT's what they mean by all natural! I had no idea. To me, all natural means pastured, so they can eat their normal diet of grass and bugs and the like. I've never heard of canola oil and sea kelp being a natural part of a chicken diet. Marketing is so weird. These would definitely be better than the other 'foods' you mention being given to chickens. The whole concept of natural, as expressed here, leaves me in a state of shock.
    As for how I use eggs, I'm not a big fan of eggs, generally. They are useful as a binder in some things and occasionally I like an omelet for breakfast, but omelets generally leave me feeling hungry, so I generally go for something with higher protein levels.

  8. This is my kind of breakfast Gi! I'm going to make this for sure.

  9. I use eggs in salads and sandwiches. I recommended eggs to all my personal training clients as a way to get in protein + great taste.

  10. Can anyone tell me if US chicken has Hormones/antibiotics ? Costco had chicken breasts frozen that are organic but the last time I was in they didn't seem to carry it! They did have fresh organic! I live in Canada but shop US as your organic is much more affordable.

  11. Oh this sounds yummy!!!! Will have this on the menu this week!!!

  12. I agree with Andrea. I think I will start picking my eggs up at the Farmers Market also. Thanks for all the invaluable information.

  13. I really like breakfast burritos, breakfast quesadillas etc. so this is one that I'm definitely going to have to try out. Also making me rethink my egg choices – may need to start picking them up at the farmer's market.

  14. I love your blog and recipes, but as a member of the agriculture community, you need to realize that there are no hormones used in chicken production in the USA. They are illegal. Popular brands will often report "no hormones used in the production of this product" just as a clever marketing strategy, when in fact, no one uses hormones for poultry and egg production. Antibiotics are used sometimes such as when animals are sick (and are fed a specific replacer diet over a period of time when recovering to ensure that there are no traces of any antibiotic in the meat before they go to harvest) and in rare cases are put into diets regularly by some producers as a prophylactic measure–but this is becoming less and less of a practice. As a fellow consumer I understand why that label seems more appealing, but just be aware when it comes down to it, it's important to know the facts.

  15. This is my fav way to eat eggs, period. I had to move all the way to Mexico thgh to really learn to make a good salsa verde. 😉 the secret is roasting the veggies firat on a comal, yum!

  16. so when you add the egg it will be a SUNNY EGG on top?

    Looks great!!!

    Diane

  17. Eggland's Best Eggs really are the best! This recipe looks delicious! I love Mexican any time of the day – thanks for the post! Love your blog!

  18. Actually love Egglands Best. They are responsible for my getting my youngest – the picky one – to eat eggs. Her initials are EB, so she thought these eggs belonged to her and she ate them!

    Great recipe too!

  19. I am not a big fan of eggs, but this looks really delicious

    XX Luba

    Don´t miss today the recipe of the most skinny and happiness boosting dish
    http://www.well-living-blog.com

  20. Mmm looks delicious! And anything that takes only 10min to make is a winner for me!