Huevos Rancheros is a classic Mexican breakfast, and it’s delicious!
For my WW Personal Points it is only 2 points per serving. Click here to view your WW Personal Points and track it on your app.
I was happy to see eggs are still 0 points for me. Avocados are also 0 points which is great because I love having Avocado Toast for breakfast.
I will be updating all of my recipes to include a link for your WW Personal Points. The link will take you to the Weight Watchers app/website, so you need to have that to figure out your points.
Weight Watchers makes changes every couple of years so I was expecting a change this year. But I will say this is the most challenging change they’ve made as far as trying to update all of my previous posts.
With over 600 recipes it’s going to take some time to update them all, but I will work as fast as I can.
Now back to this delicious recipe. Huevos Rancheros usually include a fried corn tortilla with cooked salsa and a fried egg.
Instead of frying an egg I decided to poach it in the salsa as it cooked, that way I didn’t use extra olive oil. I’m so glad I did because it was delicious!
Instead of frying a corn tortilla I bought corn tostada shells, they’re crispy and low in points.
A few weeks back I made a Pico De Gallo recipe that has quickly become a big hit. I make it quite often so I used many of the same ingredients for the salsa in this recipe.
I used fresh tomatoes, onion, jalapeño, garlic and salt. It doesn’t sound like much but those ingredients together are delicious.
The only oil I used in this recipe was to sauté the onions and garlic. I only used 1 teaspoon which was 1 point. You want to heat oil in a large skillet then add the onions and garlic.
Once the onions were translucent I added the tomatoes, jalapeño and salt. I cooked that on medium-high heat until it started to simmer then turned it down to medium heat.
Let the salsa cook for 5 minutes. I used a potato masher to break down the tomatoes, I don’t like my salsa with a lot of tomato chunks.
Next I added four large eggs directly to the salsa and covered with a lid. How long you cook the eggs depends on how you like your egg yolks. If you like runny yolks you’ll want to cook them about 4 minutes, once the egg whites go from clear to white.
Once the eggs are cooked you want to put each egg with salsa over the crispy corn tortillas.
I like to serve my Huevos Rancheros with some avocado slices, refried beans and fresh cilantro. If you don’t like cilantro you could top it with green onions.
If you’re planning a brunch menu this would be a great option!
Yield: 4 servings
Click here to view your WW Personal Points and track it on your app.
- 3 medium tomatoes, diced
- 1/2 yellow onion, diced
- 1 jalapeño, diced
- 1 clove garlic, minced
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon salt
- 4 large eggs
- 4 corn tostada shells
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In a large skillet heat the olive oil. Add the onion and garlic. Cook until the onions are translucent.
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Add the tomatoes, jalapeños and salt. Cook over medium-high heat until it starts to simmer. Lower to medium heat and cook 5 minutes. You can use a potato masher to break down the tomatoes.
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Add the eggs directly to the salsa and cover with a lid. Cook the eggs for 4 minutes for a runny yolk, 6-8 minutes for cooked yolk.
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Add one egg with salsa to each tostada shell and serve.
Here are some more WW friendly breakfast recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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