Spinach and Tomato Huevos Rancheros

Name: Spinach and Tomato Huevos Rancheros
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tbsp Canola Oil; 1 Onion (chopped); 3 cloves Garlic (minced); 1 stalk Celery (diced); 2 tsp Chili Powder; 1 tsp Dried Oregano Leaves; 4 large Tomatoes (chopped); 1 Green or Yellow Bell Pepper (chopped); 1 Jalapeno Pepper (seeded and minced); 1 container Baby Spinach ((5 oz) roughly chopped); 1/4 tsp Salt; 4 Eggs

Nov 3, 2015

Spinach and Tomato Huevos Rancheros

Fresh vegetable salsa with a hint of heat is a wonderful way to enjoy eggs. Easy to make for breakfast, lunch or dinner. Serve them up with your favourite crusty bread to sop up all the juices.

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Breakfast, Just for Kids, Main Dishes

Servings servings

Calories 160 kcal

Ingredients

1 tbsp Canola Oil
1 Onion chopped
3 cloves Garlic minced
1 stalk Celery diced
2 tsp Chili Powder
1 tsp Dried Oregano Leaves
4 large Tomatoes chopped
1 Green or Yellow Bell Pepper chopped
1 Jalapeno Pepper seeded and minced
1 container Baby Spinach (5 oz) roughly chopped
1/4 tsp Salt
4 Eggs

Instructions

In a large deep skillet, heat oil over medium heat; cook onion, garlic, celery, chili powder and oregano, stirring for about 5 minutes or until softened. Add tomatoes and peppers; cover and cook for about 5 minutes or until liquid starts to come out of the tomatoes. Uncover and stir in spinach and salt; bring to a simmer.
Carefully crack eggs, one at a time into simmering sauce. Cover and cook for about 3 minutes or until whites are set. Remove from heat and serve.

Notes

Recipe developed by Emily Richards.

Nutrition

Calories: 160kcalCarbohydrates: 15gProtein: 9gFat: 8gSaturated Fat: 2gCholesterol: 165mgSodium: 320mgFiber: 4gSugar: 6gVitamin A: 4000IUVitamin C: 49.5mgCalcium: 100mgIron: 2.7mg

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