Huevos Rancheros Cups

By The Canadian Living Test Kitchen

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Huevos Rancheros Cups
Photography by Matthew Kimura

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	252252 cal
pro	13 g13g pro
total fat	9 g9g total fat
sat. fat	2 g2g sat. fat
carb	35 g35g carb
fibre	7 g7g fibre
chol	186 mg186mg chol
sodium	767 mg767mg sodium
% RDI:	-
calcium	77 calcium
iron	2020 iron
vit A	1515 vit A
vit C	3030 vit C
folate	3131 folate

More great recipes from this menu:

A whole wheat tortilla cup, an egg, pasta sauce and a little hot sauce make a zingy supper dish bursting with Mexican flavour. Serve one egg cup with a salad for a light meal. People with bigger appetites may want to have two egg cups.

Ingredients

8 8(six inch/15 cm) (six inch/15 cm)whole wheat tortillawhole wheat tortillas
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 chopped onion 1 1chopped onion
4 minced cloves of garlic 4 4minced cloves of garlic
1 sweet green pepper , diced1 1sweet green peppersweet green peppers, diced
1 tbsp chili powder 1 1tbsp tbspchili powder
1/4 tsp each of salt and pepper 1/4 1/4tsp tspeach of salt and pepper
1/4 tsp hot pepper sauce 1/4 1/4tsp tsphot pepper sauce
2 cups hot and spicy pasta sauce 2 2cups cupshot and spicy pasta sauce
1 1can (19 oz/540 ml) can (19 oz/540 ml)black beanblack beans, drained and rinsed
8 eggs 8 8eggeggs
1/4 1/4cup cupchopped fresh coriander or parsley

Preparation

Press each tortilla into greased 1-1/4-cup (300 mL) tortilla mould or heatproof bowl, pleating tortilla to fit neatly. Bake on rimmed baking sheet in 400°F (200° C) oven until crisp, about 8 minutes. Let cool on rack. (Make-ahead: Store in airtight container for up to 24 hours.)

Meanwhile, in saucepan, heat oil over medium heat; fry onion, garlic, green pepper, chili powder, salt, pepper and hot pepper sauce, stirring occasionally, until softened, about 5 minutes. Add pasta sauce and beans; bring to boil. Reduce heat and simmer for 5 minutes.

Meanwhile, pour enough water into separate saucepan to come 3 inches (8 cm) up side of pan; bring to simmer. Break eggs, 1 at a time, into small dish; slip each egg into pan. Cook until desired doneness, 3 minutes for soft yolk, 5 minutes for firm yolk.

Meanwhile, spoon bean mixture into tortilla cups. With slotted spoon, remove each egg from water and blot spoon on paper towel; place in tortilla cup. Sprinkle with coriander.

Additional information :

Tip: To make tortillas more pliable and easier to handle when fitting into moulds, heat them gently.

Source : Canadian Living Magazine: April 2003