Huevos Rancheros With Zucchini And Green Pepper

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Entertain at brunch with this casual main dish. Serve a pineapple and melon compote on the side tossed with fresh mint sprigs.

Ingredients

• 1 teaspoon olive oil
• Cooking spray
• 1 1/2 cups cubed zucchini
• 1/2 cup cubed green bell pepper
• 1/4 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoons freshly ground black pepper
• 1 (10-ounce) can diced tomatoes with green chiles, undrained
• 4 (6-inch) corn tortillas
• 4 large eggs
• 1/3 cup (1 1/4 ounces) preshredded reduced-fat cheddar cheese
• 2 teaspoons chopped fresh cilantro

Directions

1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
2. Add zucchini and bell pepper; sauté 6 minutes or until lightly browned.
3. Stir in water and next 4 ingredients.
4. Cover and simmer 3 minutes.
5. Warm tortillas according to package directions.
6. Break 1 egg into a small custard cup.
7. Slip egg onto tomato mixture; repeat procedure with remaining eggs.
8. Cover and simmer 3 minutes or until eggs are done.
9. Sprinkle with cheese.
10. Cover and cook 30 seconds or until cheese melts.
11. Place 1 tortilla on each of 4 plates.
12. Spoon 1 egg and 3/4 cup tomato mixture onto each tortilla.
13. Sprinkle each with 1/2 teaspoon cilantro.

Yield: 4 servings