Huevos Rancheros (sorry about the not so great picture)
Huevos Rancheros
Prep Time: 1 minute
Cook Time: 16 minutes
1 (14.5 oz) can diced tomatoes with green pepper, celery, and onions
2 c diced potatoes with onion (such as Simply Potatoes - I used real ones)
1/2 c vegetable broth
1 Tbsp tomato paste
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp coarsely ground black pepper
4 large eggs
1/2 c shredded reduced-fat cheddar cheese
4 tsp finely chopped fresh cilantro
Combine first 8 ingredients in a large non-stick skillet; stir gently. Bring to a boil; cover, reduce heat, and simmer 5 minutes.
Break 1 egg into a custard cup; slip egg from cup into potato mixture. Repeat with remaining eggs, spacing evenly apart in pan.
Cover and simmer 4 to 5 minutes or until eggs are done. Sprinkle with cheese; cover and cook 15 to 20 seconds or until cheese melts. Spoon onto serving plates and sprinkle with cilantro.
Yield: 4 servings (serving size: 1 egg and about 1 c potato mixture)
From Cooking Light Superfast Suppers
Ken's rating: ****
Chalsea's rating: ***1/2
We really liked the potato mixture and I would make it again without the eggs. I guess we're just not big mexican breakfast eaters.
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