Continuing with our Mexican theme here is another great breakfast recipe, huevos rancheros for diabetics. This is another recipe that doesn’t necessarily have to be for diabetics. It’s a healthy, fresh dish that any person can enjoy. However, in this case we are sharing an article from the American Diabetes Association so it should be something that is in line with the dietary needs of diabetics.
- 4 corn tortillas
- 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 4 large eggs
- 1 ounce shredded part-skim mozzarella cheese or reduced-fat feta cheese
- 1/4 cup chopped cilantro
- Preheat oven to 425 degrees F.
- Place tortillas on baking sheet and bake 3 minutes on each side.
- Meanwhile, place the tomatoes, cumin, cayenne, and salt in a medium nonstick skillet and bring to a boil over medium-high heat. Reduce heat to medium low and cook, covered, 3 minutes or until slightly thickened. Break one egg into a measuring cup. Carefully slide egg onto the tomato mixture. Repeat with the remaining eggs. Simmer gently over medium heat, covered, 2 ½ to 3 minutes or until whites are completely set and yolks just begin to thicken slightly.*
- Place a tortilla on each of four dinner plates. Top with the tomato mixture and eggs. Sprinkle with cheese and cilantro.
Choices: 1 starch, 1 lean meat, 1 fat
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
From The Diabetes Carb Control Cookbook by Nancy S. Hughes
– Originally published at: http://www.diabetes.org/mfa-recipes/recipes/2015-01-huevos-rancheros.html#sthash.UEdRvGe7.dpuf