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
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.