Huevos Rancheros Cups Huevos Rancheros Cups

Huevos Rancheros Cups Image by: Huevos Rancheros Cups Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2003



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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 767 mg
  • Protein 13 g
  • Calories 252.0
  • Total fat 9 g
  • Cholesterol 186 mg
  • Saturated fat 2 g
  • Total carbohydrate 35 g


  • Iron 20.0
  • Folate 31.0
  • Calcium 7.0
  • Vitamin A 15.0
  • Vitamin C 30.0
Share X

Huevos Rancheros Cups