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