BREAKFAST Huevos Rancheros SERVES 4 • 1 huevo ranchero per serving PREP TIME 15 minutes COOK TIME 15 minutes TOTAL TIME 30 minutes Ingredients 1 teaspoon canola oil 1 14-ounce can diced tomatoes, undrained ¼ cup finely chopped onion 4 6-inch corn tortillas 1 garlic clove, minced Cooking spray 1 tablespoon no-salt-added tomato paste 4 large eggs 1 tablespoon roasted diced green jalapeño pepper Black pepper to taste 1 teaspoon ground cumin ¼ cup crumbled fat-free feta cheese 1 teaspoon dried oregano ¼ cup coarsely chopped fresh cilantro ¹8 teaspoon salt 1 lime, cut into 4 wedges Directions 1 . Heat the oil in a large nonstick skillet over medium-high 7 . Spoon the reserved sauce evenly over the tortillas on heat . Cook the onion and garlic for 3 to 5 minutes, or four plates . until softened, stirring often . 8 . Top each tortilla with an egg . Sprinkle each with the feta 2 . Stir in the tomato paste, jalapeño, cumin, oregano and and cilantro . Serve immediately with the lime wedges . salt until combined . Stir in the tomatoes with liquid . Reduce the heat to medium low . Simmer for 2 to 3 minutes, or until slightly thickened . Nutrition Analysis (per serving) 3 . Remove the skillet from the heat . Cover to keep warm . Calories 197 Set aside . Total Fat 9 .0 g 4 . Bake the tortillas in single layer on large baking sheet in Saturated Fat 2.0 g preheated 400ºF oven for 7 to 10 minutes, or until crispy . Trans Fat 0.0 g 5 . For sunny-side up, over-easy or over-hard eggs: Polyunsaturated Fat 2.0 g Monounsaturated Fat 4.0 g Heat the cooking spray in a large nonstick skillet over Cholesterol 189 mg medium-high heat . One at a time, break the eggs Sodium 589 mg into the skillet . Immediately reduce the heat to low . Carbohydrates 18 g Cook the eggs for 5 minutes, or until the whites are Fiber 3 g completely set and the yolks begin to thicken but are Total Sugars 6 g not hard . Protein 12 g 6 . Serve or flip the eggs over carefully and cook to desired Dietary Exchanges doneness . Sprinkle the eggs with black pepper to taste . 11/2 fats, 1 starch, 11/2 lean meat This recipe from the American Egg Board’s Egg Nutrition Center is an American Heart Association Heart-Check Certified Recipe. 4