Huevos Rancheros Recipe

Huevos Rancheros Recipe photo by Taste of Home

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I like to spice up my meals with these tempting whole eggs poached in a zesty tomato sauce. You can enjoy the Southwestern flair of this egg dish anytime—for breakfast, lunch or supper.—Olga Koetting, Terre Haute, Indiana

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Huevos Rancheros Recipe

Prep: 15 min. Cook: 25 min.

Yield: 6 Servings

15 25 40

Ingredients

1 small onion, finely chopped
1 medium green pepper, finely chopped
2 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
2 to 4 teaspoons seeded minced jalapeno pepper
2 teaspoons dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
6 eggs
1 cup (4 ounces) shredded cheddar cheese
Flour tortillas, warmed, optional

Directions

In a large skillet, saute onion, green pepper and garlic in oil until tender. Stir in tomatoes and seasonings; simmer, uncovered, for 15 minutes. Make six indentations in the tomato mixture with a spoon. Break eggs into indentations.
Cover and cook on low heat for 5 minutes or until eggs are set. Sprinkle with cheese; cover and cook until melted, about 1 minute. Serve with tortillas if desired. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 each) equals 197 calories, 13 g fat (6 g saturated fat), 233 mg cholesterol, 311 mg sodium, 10 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Huevos Rancheros in Taste of Home April/May 1996, p8