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 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!

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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 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

Directions:

  1. Heat the tostadas according to package directions. Set aside.
  2. 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.
  3. 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).
  4. 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 Information

Yield: 4 servings, Serving Size: 1 tostada

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 5
  • Calories: 185 calories
  • Total Fat: 10g
  • Saturated Fat: g
  • Cholesterol: 194mg
  • Sodium: 623mg
  • Carbohydrates: 12g
  • Fiber: 1g
  • Sugar: 2g
  • Protein: 11g
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