Huevos Rancheros with Zucchini and Green Pepper

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Entertain at brunch with this casual main dish. Serve a pineapple and melon compote on the side tossed with fresh mint sprigs.

Ingredients:

1 teaspoon olive oil

cooking spray

1 1/2 cups diced zucchini

1/2 cup diced green bell pepper

1/4 cup water

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/8 teaspoon freshly ground black pepper

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

4 (6-inch) corn tortillas

4 large eggs

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

2 teaspoons chopped fresh cilantro

Directions:

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. 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.

By RecipeOfHealth.com