Huevos Rancheros Recipe
Huevos Rancheros Recipe photo by Taste of Home
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Huevos Rancheros Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

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

Nutritional Facts

1 each: 197 calories, 13g fat (6g saturated fat), 233mg cholesterol, 311mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 11g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Huevos Rancheros in Taste of Home April/May 1996, p8

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Lady Fingers User ID: 2682286 259026
Reviewed Jan. 2, 2017

"Huevos Rancheros, in one form or another, is our standard Sunday breakfast, serving the eggs and sauce over corn tortillas spread with refried beans. I think I would like this recipe better with more chiles and onions, and just one can of tomatoes, but that is personal preference."

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