Heuvos Rancheros

Ingredients

• Olive oil

  Salad or cooking

  ½ tsp or 2g

• Onions

  Raw

  ½ medium or 55g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Pace diced green chilies

  Campbell soup company

  1 tbsp or 15g

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tortillas

  Flour

  2 tortilla, medium or 92g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Lettuce

  Iceberg (includes crisphead types), raw

  ¼ cup shredded or 18g

• Cheddar cheese

  ¼ cup, shredded or 28g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

Directions

1. Heat olive oil in a small pan over medium heat. Add chopped onions and cook for one minute. Stir in tomatoes, diced green chilies, cumin, salt, and pepper, and cook for a few more minutes. Set aside and keep warm.
2. In another medium non-stick pan, lightly spray the tortillas with oil on each side and heat for a few minutes on both sides until crispy and air bubbles form. Set aside.
3. In the same pan, lightly spray more oil and add eggs. Season with salt and pepper, cover, and cook until sunny-side up or to your liking.
4. To serve, place a tortilla on each plate, top with an egg, the tomato mixture, lettuce, cheese, and cilantro.