Huevos Rancheros Recipe
Ingredients
| Onion | 1 , chopped | |
| Bell pepper | 1 , chopped | |
| Garlic | 4 Clove (20 gm), minced | |
| Oil | 2 Tablespoon (Olive Preferably) | |
| Canned tomato sauce | 15 Ounce | |
| Water | 1⁄2 Cup (8 tbs) | |
| Frozen tofu | 1 Pound, thawed, rinsed, squeezed dry and crumbled | |
| Oregano | 1⁄2 Teaspoon | |
| Chili powder | 1⁄2 Teaspoon | |
| Cumin | 1⁄2 Teaspoon | |
| Bouillon | 2 Teaspoon (Beef Flavored) | |
| Pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 193 Calories from Fat 99
% Daily Value*
Total Fat 11 g17.2%
Saturated Fat 1.5 g7.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 758.8 mg31.6%
Total Carbohydrates 18 g5.9%
Dietary Fiber 3.6 g14.4%
Sugars 8.5 g
Protein 8 g16.3%
Vitamin A 16.7% Vitamin C 70.8%
Calcium 8.7% Iron 17.1%
*Based on a 2000 Calorie diet
Directions
Make four indentations in the thick tofu sauce; break an egg into each one.
Simmer, covered, 5-10 minutes more until the eggs are
poached as desired.
Spoon into 4 bowls.
Chef
