Heuvos Rancheros

Ingredients

• Olive oil

  Salad or cooking

  ³⁄₁₆ tbsp or 2g

• Onions

  Raw

  ½ medium (2-1/2" dia) or 55g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole (2-3/5" dia) or 123g

• Pace diced green chilies

  Campbell soup company

  1 tbsp or 15g

• Cumin

  Spices, cumin seed

  ⅔ tbsp, ground or 6g

• Salt

  Table

  0.02 tbsp or 0.4g

• Pepper

  Spices, black

  0.02 tbsp or 0.1g

• Tortillas

  Ready-to-bake or -fry, corn

  2 tortilla or 48g

• Egg

  Whole, fresh eggs

  2 ¼ large or 112g

• Lettuce

  Iceberg (includes crisphead types), raw

  ⁵⁄₁₆ cup, chopped (1/2" pieces, loosely packe or 18g

• Cheddar cheese

  1 oz or 28g

• Fresh cilantro

  Coriander leaves, raw

  2 ¼ tbsp or 2g

Directions

1. Heat oil in a small pan. Add onions and cook one minute, add tomatoes, chilies, cumin, salt, and pepper and cook another few minutes. Set aside and keep warm.
2. In another medium non-stick pan, lightly spray the tortillas with oil on each side and heat a few minutes on both sides until tortillas gets crispy and pockets or air bubbles start to form inside. Set aside.
3. In the same pan, lightly spray more oil and add eggs, 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 egg, tomatoes, lettuce, cheese and cilantro.