![Photo of Huevos mexicanos by WW](https://cmx.weightwatchers.com/assets-proxy/weight-watchers/image/upload/t_WINE_EXTRALARGE/eixjniamtjyxstszaih7.jpg?auto=webp&optimize=medium)
Huevos mexicanos
2
Points®
Total Time
19 min
Prep
5 min
Cook
14 min
Serves
4
Difficulty
Easy
This savory breakfast is a welcome start to the day and takes less than 20 minutes to make. When poaching eggs, reduce the heat to barely simmering—only a few bubbles should break the surface of the water. Crack the eggs one at a time into a measuring cup, lower the cup into the barely simmering water (this step is why a handle is key), and tip the egg into the water. Adding vinegar to the simmering water helps the eggs stay compact while they cook. Seeding the jalapeño helps to tone down the heat, but you can always omit it, if you like.
Ingredients
Plum tomato
4 medium, chopped
Uncooked onion
1 small, diced
Jalapeño pepper
1 medium, seeded and thinly sliced
Cilantro
2 Tbsp, chopped fresh
Fresh lime juice
1 Tbsp
Table salt
½ tsp
Distilled white vinegar
2 tsp
Egg
4 large egg(s)
Corn tortilla
4 tortilla(s), small, 6-inch each, (fat-free) warmed
Pepper Jack cheese
21¼ gm, shredded (4 tbsp)
Lime
½ item(s)