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Low-Carb Huevos Rancheros


Makes 4 servings


2 tablespoons olive oil, divided
3 (6-inch) corn tortillas, cut into thin strips
1/4 cup finely chopped onion
1 teaspoon minced garlic
1 jalapeño pepper,* minced
1/2 cup finely chopped green bell pepper
1 medium tomato, diced
1 can (8 ounces) tomato sauce
1 tablespoon chopped cilantro
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 eggs
1/4 cup sour cream
1/4 cup guacamole

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Heat medium nonstick skillet over medium heat. Add 1 tablespoon oil and tortilla strips. Cook and stir 5 minutes or until golden and crisp. Remove tortilla strips from pan and drain on paper towels.
  2. Add remaining 1 tablespoon oil and onion to skillet; cook and stir 2 minutes, or until translucent. Add garlic; cook and stir until fragrant. Mix in peppers, tomato, tomato sauce, cilantro, cocoa, salt and pepper. Simmer for 15 minutes, stirring occasionally. As sauce simmers, fry eggs over easy in a separate skillet.
  3. Arrange 2 eggs overlapping on each plate. Top each serving with 1/4 cup tomato mixture. Garnish with sour cream, guacamole and tortilla strips.

Nutritional Information

Sodium 823 mg
Protein 16 g
Fiber 3 g
Carbohydrate 20 g
Cholesterol 430 mg
Saturated Fat 6 g
Total Fat 22 g
Calories from Fat 59 %
Calories 333

Dietary Exchange

Meat 2
Vegetable 1
Starch 1
Fat 3

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