Huevos Rancheros with Pico de Gallo
Ingredients
- Corn tortillas120g≈ 4.25 × oz
- Canola oil7g
- Large Eggs50g≈ 1 large
- Cheese, cheddar, sharp, sliced20g≈ 1 slice
- Tomatoes, canned, red, ripe, diced240g
- Spices, pepper, black0.25g≈ 2.5 × dash
Estimated Cost
- Corn tortillas (120g)—
- Canola oil (7g)—
- Large Eggs (50g)$0.21
- Cheese, cheddar, sharp, sliced (20g)$0.16
- Tomatoes, canned, red, ripe, diced (240g)—
- Spices, pepper, black (0.25g)$0.01
* Cost estimate based on 3 of 6 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Preheat your oven to 450°F.
- 2
2. Lightly brush both sides of each tortilla with oil. Arrange them on a baking sheet and bake for 5 to 10 minutes, until the edges turn crisp and brown. Transfer to a plate.
- 3
3. Coat a large skillet with nonstick cooking spray and heat it over medium heat.
- 4
4. Add the eggs or egg substitute to the skillet. Cook for 2 to 3 minutes, stirring, until the eggs are set and fully cooked.
- 5
5. Distribute the cooked eggs evenly among the four tortillas and top each with ½ tablespoon of cheese.
- 6
6. Return the tortillas to the skillet, grill, or broiler. Heat for about 2 minutes until the cheese melts completely.
- 7
7. Spoon ½ cup of pico de gallo onto each tortilla and garnish with black pepper.
- 8
8. Serve hot.
Nutrition per serving
Based on 4 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.