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Huevos Rancheros

 Huevos Rancheros
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
6 ServingsPrep: 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.
Nutritional Facts: 1 serving (1 each) equals 197 calories,

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Huevos Rancheros (continued)

Nutritional Facts: 13 g fat (6 g saturated fat), 233 mg cholesterol, 311 mg sodium, 10 g carbohydrate, 2 g fiber, 11 g protein.