Huevos Rancheros with Roasted Tomato Salsa Recipe

Nutrition

Per serving
343 calories
14 g protein
21 g carbohydrate
2 g fiber
22 g fat
4.5 g saturated fat
0 g trans fat
422 mg cholesterol
672 mg sodium

1 lb	Tomatoes, fresh
2 pieces (1 oz)	Bay Valley® Brand Jalapeños, stemmed and chopped
2 tbsp	Olive oil
3/4 cup (6 oz)	Onion, finely chopped
1/2 tsp	Garlic, finely chopped
1/2 tsp	Oregano leaf, dried
2 tbsp	Commercial red chile or taco sauce
1/8 tsp	Salt
1/16 tsp	Black pepper, ground
1-1/2 tsp	Olive oil
1 tortilla (6-inch)	Corn tortilla
2 medium	Eggs
To garnish (optional)	Avocado, sliced
To garnish (optional)	Cilantro leaves, fresh, whole

Roast tomatoes on a grill or under a broiler until skin blisters and blackens slightly. Peel, core, and cut tomatoes into chunks. Place in work bowl of food processor or in a blender; add jalapeño peppers. Process to make a coarse puree. Set aside.
Heat 2 Tbsp olive oil in large heavy-bottomed saucepan and add onion and garlic. Cook over medium heat until soft, but not brown, about 8 minutes. Add tomato puree and stir in oregano and red chile sauce. Cook, uncovered, over medium heat for 15 minutes or until sauce thickens. Season to taste with salt and pepper.
Paint the tortilla on each side with 1/4 tsp of oil. Fry gently in small skillet until softened, 10 to 15 seconds on each side. Remove to a heated plate. Meanwhile, fry eggs sunny side up.
Top the tortilla with the fried eggs and a scant half cup (3.5 oz) of Roasted Tomato Salsa . If desired, garnish plates with avocado slices and cilantro leaves.

Yield —
Eggs: 1 Serving
Salsa: 6 Servings

Per serving
343 calories
14 g protein
21 g carbohydrate
2 g fiber
22 g fat
4.5 g saturated fat
0 g trans fat
422 mg cholesterol
672 mg sodium

Huevos Rancheros with Roasted Tomato Salsa

1 lb	Tomatoes, fresh
2 pieces (1 oz)	Bay Valley® Brand Jalapeños, stemmed and chopped
2 tbsp	Olive oil
3/4 cup (6 oz)	Onion, finely chopped
1/2 tsp	Garlic, finely chopped
1/2 tsp	Oregano leaf, dried
2 tbsp	Commercial red chile or taco sauce
1/8 tsp	Salt
1/16 tsp	Black pepper, ground
1-1/2 tsp	Olive oil
1 tortilla (6-inch)	Corn tortilla
2 medium	Eggs
To garnish (optional)	Avocado, sliced
To garnish (optional)	Cilantro leaves, fresh, whole

Roast tomatoes on a grill or under a broiler until skin blisters and blackens slightly. Peel, core, and cut tomatoes into chunks. Place in work bowl of food processor or in a blender; add jalapeño peppers. Process to make a coarse puree. Set aside.
Heat 2 Tbsp olive oil in large heavy-bottomed saucepan and add onion and garlic. Cook over medium heat until soft, but not brown, about 8 minutes. Add tomato puree and stir in oregano and red chile sauce. Cook, uncovered, over medium heat for 15 minutes or until sauce thickens. Season to taste with salt and pepper.
Paint the tortilla on each side with 1/4 tsp of oil. Fry gently in small skillet until softened, 10 to 15 seconds on each side. Remove to a heated plate. Meanwhile, fry eggs sunny side up.
Top the tortilla with the fried eggs and a scant half cup (3.5 oz) of Roasted Tomato Salsa . If desired, garnish plates with avocado slices and cilantro leaves.

Yield —
Eggs: 1 Serving
Salsa: 6 Servings

Per serving
343 calories
14 g protein
21 g carbohydrate
2 g fiber
22 g fat
4.5 g saturated fat
0 g trans fat
422 mg cholesterol
672 mg sodium