Spinach and Tomato Huevos Rancheros
Fresh vegetable salsa with a hint of heat is a wonderful way to enjoy eggs. Easy to make for breakfast, lunch or dinner. Serve them up with your favourite crusty bread to sop up all the juices.
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Yield 4 servings
Ingredients
- 1 tbsp Canola Oil
- 1 Onion chopped
- 3 cloves Garlic minced
- 1 stalk Celery diced
- 2 tsp Chili Powder
- 1 tsp Dried Oregano Leaves
- 4 large Tomatoes chopped
- 1 Green or Yellow Bell Pepper chopped
- 1 Jalapeno Pepper seeded and minced
- 1 container Baby Spinach (5 oz) roughly chopped
- 1/4 tsp Salt
- 4 Eggs
Instructions
- In a large deep skillet, heat oil over medium heat; cook onion, garlic, celery, chili powder and oregano, stirring for about 5 minutes or until softened. Add tomatoes and peppers; cover and cook for about 5 minutes or until liquid starts to come out of the tomatoes. Uncover and stir in spinach and salt; bring to a simmer.
- Carefully crack eggs, one at a time into simmering sauce. Cover and cook for about 3 minutes or until whites are set. Remove from heat and serve.
Estimated Cost Per Serving:
Nutrition Facts
Spinach and Tomato Huevos Rancheros
Calories
160
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Carbohydrates
15
g
5
%
Fibre
4
g
17
%
Sugars
6
g
7
%
Protein
9
g
18
%
Cholesterol
165
mg
55
%
Sodium
320
mg
14
%
Vitamin A
4000
IU
80
%
Vitamin C
49.5
mg
60
%
Calcium
100
mg
10
%
Iron
2.7
mg
15
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards.