Huevos Rancheros Oats
Great breakfast with all the nutrients you need - including protein.
- 1 c milk
- ¾ c water
- ⅛ tsp salt
- 1 c old-fashioned oats
- ½ sweet onion, chopped
- 1½ tsp olive oil
- 10 oz diced tomatoes with green chilies
- ¼ tsp chipotle chili powder
- 2 eggs
- ¼ c grated cheddar cheese
- salt & pepper to taste
In medium saucepan over medium-high heat, bring milk, water and salt to boil. Stir in oats. Reduce heat to medium-low and simmer oats, stirring occasionally, 4 minutes. Remove oats from heat and place lid on saucepan. Set aside.
In nonstick skillet over medium heat, saute onion in olive oil until soft, about 4 minutes. Stir canned tomatoes with green chilies and chipotle chili powder into onions to combine. Continue to heat salsa to boil, about 1 minute. Make two wells in middle of tomato salsa. Crack eggs into wells. Season eggs with salt and pepper, to taste. Cover skillet and poach eggs in salsa to desired doneness; about 3-4 minutes.
Divide oats evenly between two bowls. Spoon eggs and salsa over oats. Serve immediately with cheddar cheese.
We provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Recipe created by Comfortably Domestic for Milk Means More