Huevos Rancheros with Zucchini and Green Pepper

Name: Huevos Rancheros with Zucchini and Green Pepper
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper; 283 grams diced tomatoes with green chiles, undrained; 35 grams 1/3 cup preshredded reduced-fat cheddar cheese; 4 6-inchs (6-inch) corn tortillas; 4 larges eggs; 2 teaspoons chopped fresh cilantro; 118 milliliters diced green bell pepper; 0 teaspoons ground cumin; 1 teaspoon olive oil; 0 teaspoons salt; 59 milliliters water; 355 milliliters diced zucchini

The recipe Huevos Rancheros with Zucchini and Green Pepper is ready in roughly 45 minutes and is definitely a tremendous gluten free and vegetarian option for lovers of Mexican food. This recipe serves 4. This morn meal has 199 calories, 11g of protein, and 9g of fat per serving. A mixture of eggs, cilantro, zucchini, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

Cooking Oil

Equipment you will use

Frying Pan

Add zucchini and bell pepper; saut 6 minutes or until lightly browned.

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Bell Pepper

Zucchini

Add water and next 4 ingredients (water through tomatoes). Stir to combine. Cover and simmer 3 minutes.

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Tomato

Water

Warm tortillas according to package directions.

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Tortilla

Break 1 egg into a small custard cup. Slip egg onto tomato mixture; repeat procedure with remaining eggs. Cover and simmer 3 minutes or until eggs are done.

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Custard

Tomato

Egg

Sprinkle with cheese. Cover and cook 30 seconds or until cheese melts.

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Cheese

Place 1 tortilla on each of 4 plates. Spoon 1 egg and 3/4 cup tomato mixture onto each tortilla.

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Tortilla

Tomato

Egg

Sprinkle with 1/2 teaspoon cilantro.

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Cilantro

Equipment

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 283grams

diced tomatoes with green chiles, undrained 35grams

1/3 cup preshredded reduced-fat cheddar cheese 46-inchs

(6-inch) corn tortillas 4larges

eggs 2teaspoons

chopped fresh cilantro 118milliliters

diced green bell pepper 0teaspoons

ground cumin 1teaspoon

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.