Huevos Rancheros
60 mins (prep 60)
17 ingredients
4 servings
What makes huevos rancheros good? The salsa of course! This recipe was developed by Chef Traci Des Jardins, cut out of an article in the New York Times food section. Tomatillos look like little green tomatoes in husks. If you don't have any available where you live, use a cup of salsa verde (green salsa) and adjust the additional heat downward accordingly. I've tried it both ways. You will also like these if made with your favorite canned salsa. The salsa recipe is posted elsewhere.

Categories:  <-60-mins , north-american , tomato , mexican , breakfast , vegetarian , cheese , brunch , vegetable , egg , eggs~dairy , time-to-make ,
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Serving Size (239.38 g)
Servings 4
Amount per Serving
Calories 450.34 Calories from Fat 168.48
% Daily Value *
Total Fat 18.72g 115.21%
Saturated Fat 4.09g 81.82%
Trans Fat 0.2g %
Cholesterol 3.92mg 5.23%
Sodium 685.93mg 114.32%
Total Carbohydrate 60.17g 80.22%
Dietary Fiber 6.23 g 99.63%
Sugars 8.06 g %
Protein 15.83g 126.68%
Vitamin A 1446.29IU% Vitamin C 142.29mg%
Calcium 422.95mg% Iron 13.01mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chipotle chile, jalapeno pepper, medium tomatoes, dried oregano, dried marjoram, salt and pepper