Recipes · Mexican · Breakfast
Huevos Rancheros
One serving has 551 kcal and 27 g protein, and at least a fifth of a woman's daily need of phosphorus (96%), selenium (79%), choline (75%), riboflavin (58%), copper (57%) and pyridoxine (53%). Ready in 25 minutes.
- Preparation: 10 min
- Cooking: 15 min
- Makes: 1 serving (486 g)
- Difficulty: Easy
- Diets: Vegetarian, Gluten-free
- Contains: dairy, egg
Ingredients
- 60 g Tortillas, corn
- 10 g Vegetable oil
- 100 g Eggs, whole, raw
- 150 g Tomatoes, raw
- 30 g Onions, raw
- 5 g Garlic, raw
- 10 g Serrano peppers, raw
- 100 g Refried beans, canned
- 15 g Cotija cheese
- 5 g Cilantro, fresh
- 0.5 g Salt
Method
- Blend the tomatoes, onion, garlic and serrano chile, then simmer the mixture in a splash of the oil for 10 minutes until it thickens into a ranchero sauce; season with the salt.
- Warm the refried beans in a small pan over low heat, stirring occasionally.
- Heat the remaining oil in a skillet and lightly fry the tortillas for about 20 seconds a side, until softened; keep warm.
- In the same skillet, fry the eggs until the whites are set but the yolks are still soft.
- Lay the tortillas on plates, top each with a fried egg, and spoon the warm ranchero sauce generously over the top.
- Serve with the refried beans alongside, crumbled cheese on top and a scattering of cilantro.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 551 kcal | 26% |
| Carbohydrates | 52.7 g | |
| Water | 373 mL | |
| Fiber | 11.4 g | 39% |
| Protein | 26.5 g | 55% |
| Tryptophan | 0.21 g | |
| Threonine | 0.74 g | |
| Isoleucine | 0.84 g | |
| Leucine | 1.6 g | |
| Lysine | 1.1 g | |
| Methionine | 0.47 g | |
| Cystine | 0.35 g | |
| Phenylalanine | 0.91 g | |
| Tyrosine | 0.67 g | |
| Valine | 1.1 g | |
| Histidine | 0.45 g | |
| Fat | 27 g | |
| Monounsaturated | 7.9 g | |
| Polyunsaturated | 9.3 g | |
| Docosahexaenoic Acid (DHA) | 0.06 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 8 g | |
| Saturated | 7.8 g | |
| Trans-Fats | 0.11 g | |
| Cholesterol | 387 mg | |
| Calcium | 295 mg | 30% |
| Copper | 0.51 mg | 57% |
| Iron | 4.9 mg | 27% |
| Magnesium | 123 mg | 40% |
| Manganese | 0.89 mg | 49% |
| Phosphorus | 669 mg | 96% |
| Potassium | 1,088 mg | 23% |
| Selenium | 43.6 µg | 79% |
| Sodium | 1,016 mg | |
| Zinc | 3.8 mg | 48% |
| Thiamin (vitamin B1) | 0.23 mg | 21% |
| Riboflavin (vitamin B2) | 0.64 mg | 58% |
| Niacin (vitamin B3) | 2.5 mg | 18% |
| Pantothenic acid (vitamin B5) | 2 mg | 40% |
| Pyridoxine (vitamin B6) | 0.69 mg | 53% |
| Folate (vitamin B9) | 85.3 µg | 21% |
| Cobalamin (vitamin B12) | 1.2 µg | 51% |
| Choline | 319 mg | 75% |
| Vitamin A | 279 µg | 40% |
| Vitamin C | 30.2 mg | 40% |
| Vitamin D (D2 + D3) | 85.2 IU | 14% |
| Vitamin E | 3.2 mg | 21% |
| Vitamin K | 47.7 µg | 53% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.7 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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