Huevos Rancheros

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  1 small or 70g

• Vine Tomatoes

  Waitrose

  2 medium or 160g

• Pace diced green chilies

  Campbell soup company

  ¼ cup or 60g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cumin

  Spices, cumin seed

  ⅛ tsp, ground or 0.4g

• Corn Tortillas

  Calidad - Walmart

  4 servings or 188g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Lettuce

  Romaine or cos, raw

  ½ cup shredded or 24g

• Cotija Cheese

  Tia Angelita

  4 tbsp. or 56g

• Cilantro

  Coriander - Freshdirect

  2 tablespoon or 2g

Directions

1. Heat oil in a medium pan. Add onions and cook until soft, 2 to 3 minutes. Add tomatoes, green chilies, cumin, salt and black pepper to taste and cook another few minutes. Set aside and keep warm.
2. In another medium non-stick pan or griddle, lightly spray the tortillas with oil on both sides and heat over medium-high heat until the tortillas gets crispy and pockets or air bubbles start to form inside, abour 1 to 2 minutes on each side. Set aside.
3. Reduce heat to medium-low and lightly spray with more oil, add eggs, salt and pepper. Cover and cook until the whites set for sunny-side up or longer for your liking.
4. To serve, place 2 tortillas on each plate, top with half of the tomatoes, 2 eggs, lettuce, cheese and cilantro.