Healthier Huevos Rancheros

I could eat breakfast all day long! And recipes like this are the reason why. Not only does it use up leftover chicken but it just tastes GOOD and has a lot less grease than its restaurant counterparts. All those are wins in my book.

Here's the recipe (for a printable version click HERE):

Huevos Rancheros

Ingredients

• 2 tsp. olive oil

• 1 medium onion chopped

• 1 (14.5-oz.) can diced tomatoes

• 1 (4-oz.) can diced green chiles

• ½ tsp. ground chili powder

• ¼ tsp. sea salt (or Himalayan salt)

• Nonstick cooking spray

• 4 large eggs

• 4 corn tortillas warm

• 2 Tbsp. finely chopped red onion

• 2 Tbsp. shredded Monterey jack cheese

• cilantro leaves (for garnish; optional)

Instructions

1. Heat oil in medium nonstick skillet over medium-high heat.  

2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

3. Add tomatoes and green chiles; cook, stirring occasionally, for 10 minutes.

4. Season with chili powder and salt; cook, stirring frequently, for 5 minutes. Remove from heat. Set aside. 

5. Heat large nonstick skillet, lightly coated with spray, over medium heat.

6. Add eggs one at a time, taking care egg whites don’t touch; cook, covered, for 3 minutes. Remove lid. Cook to desired yolk consistency. Remove from heat.

7. Top each tortilla evenly with onion mixture. Top gently with egg and top evenly with red onion and cheese.

8. Garnish with a cilantro leaf if desired.

If you happen to have leftovers, they’re best stored separately. You can reheat the components, then assemble right before eating. If you store the Huevos Rancheros pre-assembled, the tortilla shells will be soggy the next day.

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