I love Huevos Rancheros but I’m not always in the mood to make (or eat) a big huge breakfast. And let’s face it, it’s probably not the greatest thing for my waistline either. But healthy diet or not, there is no way I’m giving up Mexican food. So…I made this stripped down version for a quick and healthy breakfast. It’s not as elaborate as most huevos rancheros dishes but it is definitely delicious and it’s the perfect size portion for eating healthy too.
I usually keep a batch of salsa in my fridge for things just like this. I occasionally buy a jar when I’m feeling lazy. The other day I looked in my fridge and found a jar in there that had to be at least six months old. It was still fine. How is this possible? Makes me wonder what goes in it that keeps it from going bad. In any case, I prefer to make my own. If you want to as well you can find my salsa recipe here. It will keep in the fridge for several weeks, if it lasts that long.
Huevos Rancheros Cups
For each ramekin:
1 corn tortilla
2-3 tbsp. salsa
1-2 tsp shredded jack or cheddar cheese
Preheat the oven to 400˚. Spray ramekin with cooking spray or rub with a bit of oil. Slice tortilla into strips and fan out in the bottom of the ramekin and up the sides.
Top tortilla strips with a scoop of salsa.
Break eggs on top of salsa. Top with a sprinkle of cheese.
Pop in the oven for about 20 minutes. Jiggle to make sure eggs are set (if not leave in for a couple more minutes). Remove carefully and eat!