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Low-Carb Huevos Rancheros


Yield

Makes 4 servings

Ingredients

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.

Preparation

  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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