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Huevos Rancheros with Zucchini and Green Pepper


What You Need

teaspoon olive oil                                        

1/2 cups diced zucchini

1/4 cup water                                                

1/4 teaspoon ground cumin

1/4 teaspoon salt                                          

1/8 teaspoon freshly ground black pepper

4 (6-inch) corn tortillas                                 

4 large eggs

Cooking spray                                                  

1/2 cup diced green bell pepper

1 (10-ounce) can diced tomatoes with green chiles, undrained

1/3 cup (1 1/4 ounces) preshredded reduced-fat cheddar cheese

2 teaspoons chopped fresh cilantro


1) Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and bell pepper; sauté 6 minutes or until lightly browned. Add water and next 4 ingredients (water through tomatoes). Stir to combine. Cover and simmer 3 minutes.

2) Warm tortillas according to package directions.

3) Break 1 egg into a small custard cup. Slip egg onto tomato mixture; repeat procedure with remaining eggs. 4.  Cover and simmer 3 minutes or until eggs are done. Sprinkle with cheese. Cover and cook 30 seconds or until cheese melts.

4) Place 1 tortilla on each of 4 plates. Spoon 1 egg and 3/4 cup tomato mixture onto each tortilla. Sprinkle with 1/2 teaspoon cilantro.

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