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Mexican
Huevos Rancheros
Ranch-style eggs on bean-smeared tortillas drowned in warm salsa roja — Mexico's greatest breakfast, macro'd.
449Calories
31.6gProtein
40.8gNet carbs
13gFiber
12.6gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
4 corn tortillas
104 g
¾ cup (200 g) fat-free refried beans, warmed
200 g
2 large eggs
100 g
1 cup (250 g) liquid egg whites
250 g
¾ cup + 1 Tbsp (200 g) canned crushed tomatoes
200 g
2 tsp (10 g) minced chipotle in adobo
10 g
⅓ onion (50 g), diced
50 g
2 cloves garlic
6 g
1 tsp cumin + ½ tsp oregano + ½ tsp salt
5 g
¼ avocado (40 g), sliced
40 g
cilantro, to finish
10 g
oil spray
4 g
Method
- Simmer the tomatoes, chipotle, onion, garlic, and spices 8 minutes into a loose ranchero salsa.
- Crisp the tortillas in a misted skillet until leathery-crisp, 1–2 minutes a side.
- Fry the whole eggs sunny-side up; separately soft-scramble the egg whites (they're the protein cavalry hiding under the salsa).
- Stack per plate: 2 tortillas smeared with beans, scrambled whites, a sunny egg on top.
- Flood with warm salsa — yolk peeking out — and finish with avocado and cilantro.
Nutrition facts
Per serving.
Calories449
Total fat12.6 g
Total carbohydrate53.8 g
Dietary fiber13 g
Net carbs40.8 g
Protein31.6 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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