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Huevos Rancheros
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Yield: 4 servings

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  • 3 medium tomatoes, diced
  • 1/2 yellow onion, diced
  • 1 jalapeƱo, diced
  • 1 clove garlic, minced
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 4 large eggs
  • 4 corn tostada shells
  1. In a large skillet heat the olive oil. Add the onion and garlic. Cook until the onions are translucent.

  2. Add the tomatoes, jalapeƱos 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.

  3. 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.

  4. Add one egg with salsa to each tostada shell and serve.