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Home > Recipes > Huevos Rancheros Oats

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Huevos Rancheros Oats

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Recipe by Kirsten Kubert of Comfortably Domestic
Servings:
2
Prep Time:
5 min
Cook Time:
15 min
Print Recipe

Ingredients

For the Oats

  • 1 cup milk, 2%
  • 3/4 cup water
  • 1 cup old-fashioned oats
  • 1/8 teaspoon salt

For the Huevos Rancheros

  • 1 1/2 teaspoon light olive oil
  • 1/2 cup sweet onion, peeled and chopped
  • 1 (10-ounce) can diced tomatoes with green chilies
  • 1/4 teaspoon chipotle chili powder
  • 2 eggs
  • Kosher salt and black pepper, to taste
  • 1/4 cup cheese, sharp Cheddar - freshly grated

Nutrition Information

Serving size: 9 ounces
Calories: 410
Carbohydrate: 42g (14%)
Protein: 20g (40%)
Total Fat: 18g (28%)
Saturated Fat: 7g (35%)
Trans Fat: 0g
Cholesterol: 210mg (70%)
Sodium: 710mg (30%)
Dietary Fiber: 5g (20%)
Calcium: 30%

*These values are approximate. Per serving, based on a 2,000 Calorie diet.

Instructions

Pour the milk, water, and salt into a medium saucepan. Heat the liquids to boiling over medium-high heat. Stir in the oats. Reduce the heat to medium-low and simmer the oats, stirring occasionally, for 4 minutes. Remove the oats from the heat, and place a lid on the saucepan. Set aside while preparing the huevos rancheros.

In a non-stick skillet set over medium heat, sauté the onion in olive oil until the onions are soft; about 4 minutes. Stir the canned tomatoes with green chilies and the chipotle chili powder into the onions to combine. Continue to heat the salsa to boiling; about 1 minute. Make 2 wells in the middle of the tomato salsa. Crack the eggs into the wells. Salt and pepper the eggs, to taste. Cover the skillet and poach the eggs in the salsa until done to your liking; about 3 to 4 minutes.

Divide the oats evenly between two bowls. Spoon the eggs and salsa over the oats. Serve immediately with shredded sharp Cheddar cheese.

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