Huevos Rancheros Tostados |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This lovely recipe, from Cooking Light, is great served with a fruit salad. Good for breakfast or dinner! Ingredients:
4 (6 inch) corn tortillas or 4 (6 inch) flour tortillas |
cooking spray |
1/2 cup picante sauce |
1 -2 tablespoon ketchup |
1 (15 ounce) can pinto beans, drained |
4 large eggs |
1/4 teaspoon salt |
1/4 cup chopped fresh cilantro |
hot sauce (optional) |
1/4 cup shredded cheddar cheese (optional) |
Directions:
1. Preheat oven to 450*F.
2. Lightly coat both sides of the tortillas with cooking spray, and place on baking sheet. Bake at 450*F. for 5 minutes on each side, or until tortillas are crisp.
3. Meanwhile, combine the picante sauce, ketchup, and pinto beans in a large nonstick skillet. Bring to a simmer over medium high heat, stirring frequently.
4. Make small wells in the bean mixture with a wooden spoon 2 apart.
5. Break a an egg into each well, and sprinkle evenly with salt.
6. Cover and cook 5 minutes or until egg is desired doneness.
7. Place one tortilla on each of 4 plates, and top each serving with 1/2 cup bean mixture and 1 egg.
8. Sprinkle each serving with 1 tbls. cheddar cheese, if using, 1 tbls. chopped cilantro and a dash of hot sauce, if desired. Enjoy!
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