Poached Huevos Rancheros

Name: Poached Huevos Rancheros
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings.
Cuisine: North America, Mexican
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

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

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

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

1. 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.
2. 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.

Nutrition Facts

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

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.