Save on Pinterest

Huevos Rancheros

I like to spice things up with tempting whole eggs poached in a zesty tomato sauce. This southwestern fare is perfect for brunch. —Olga Koetting, Terre Haute, Indiana
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    6 servings

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 minced seeded jalapeno pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 6 large eggs
  • 1 cup shredded cheddar cheese
  • Flour tortillas, warmed, optional

Directions

  • In a large cast-iron or other heavy skillet, saute onion, green pepper and garlic in oil until tender. Stir in tomatoes, jalapeno and seasonings; simmer, uncovered, for 15 minutes. Make 6 indentations in the tomato mixture with a spoon. Break eggs into indentations.
  • Cover and cook on low heat until eggs are set, 5 minutes. Sprinkle with cheese; cover and cook until melted, about 1 minute. If desired, serve with tortillas.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 serving: 197 calories, 13g fat (6g saturated fat), 233mg cholesterol, 311mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 11g protein.

Recommended Video