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Huevos Rancheros With Pita Chips Recipe
|Pita bread round||1 (8 Inch)|
|Vegetable cooking spray||1 (Butter Flavored)|
|Dried basil||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Canned red beans||16 Ounce, drained (1 Can)|
|Canned mexican style stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Sliced green onions||2 Tablespoon|
|No salt added salsa||1⁄4 Cup (4 tbs) (Commercial)|
|Non fat sour cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1031 Calories from Fat 225
% Daily Value*
Total Fat 25 g38.6%
Saturated Fat 6.9 g34.5%
Trans Fat 0 g
Cholesterol 851.1 mg
Sodium 2725 mg113.5%
Total Carbohydrates 149 g49.6%
Dietary Fiber 31.6 g126.6%
Sugars 32.5 g
Protein 61 g121.3%
Vitamin A 103.6% Vitamin C 86.9%
Calcium 55.6% Iron 82.4%
*Based on a 2000 Calorie diet
Place wedges on an ungreased baking sheet; coat with cooking spray.
Combine basil, garlic powder, and cumin; sprinkle over wedges.
Bake at 400° for 5 minutes or until crisp and lightly browned.
Remove chips from baking sheet; let cool completely on a wire rack.
Combine beans, tomatoes, and sliced green onions in a saucepan.
Cook, uncovered, over medium heat 10 minutes, stirring occasionally.
Set aside, and keep warm.
Add water to a large saucepan to a depth of 2 inches.
Bring to a boil; reduce heat, and maintain at a light simmer.
Break eggs, one at a time, into water.
Simmer 7 to 9 minutes or until internal temperature of egg reaches 160°.
Remove eggs with a slotted spoon.
To serve, arrange 4 pita wedges around edge of each individual serving plate; top evenly with bean mixture.
Top each serving with an egg.
Spoon 1 tablespoon salsa and 1 tablespoon sour cream over each serving.
Garnish each with a cilantro sprig, if desired.