Huevos Rancheros Recipe

Name: Huevos Rancheros
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil, Divided; 1/2 whole Yellow Onion, Chopped; 1/2 whole Red Bell Pepper, chopped; 1/2 whole Green Bell Pepper, Chopped; 1 clove Garlic, Minced; 1/2 teaspoons Kosher Salt; 1/4 teaspoons Cumin; 1/4 teaspoons Ground Black Pepper; 1/4 teaspoons Dried Oregano; 1/8 teaspoons Cayenne Pepper; 1-1/2 cup Tomatoes And Their Juices, Chopped (or Diced Canned Tomatoes); 1/2 cups Chicken Stock; 1 Tablespoon Jalapeno Peppers, Finely Chopped (or Ortega Chiles, For Milder Heat); 2 Tablespoons Fresh Cilantro, Finely Chopped; 8 whole Corn Tortillas; 8 whole Large Eggs

Servings: persons

3 Tablespoons Olive Oil, Divided
1/2 whole Yellow Onion, Chopped
1/2 whole Red Bell Pepper, chopped
1/2 whole Green Bell Pepper, Chopped
1 clove Garlic, Minced
1/2 teaspoons Kosher Salt
1/4 teaspoons Cumin
1/4 teaspoons Ground Black Pepper
1/4 teaspoons Dried Oregano
1/8 teaspoons Cayenne Pepper
1-1/2 cup Tomatoes And Their Juices, Chopped (or Diced Canned Tomatoes)
1/2 cups Chicken Stock
1 Tablespoon Jalapeno Peppers, Finely Chopped (or Ortega Chiles, For Milder Heat)
2 Tablespoons Fresh Cilantro, Finely Chopped
8 whole Corn Tortillas
8 whole Large Eggs

1
To make the Ranchera Sauce, heat 1 Tablespoon of oil in a medium pot over medium-high heat. Add onion, bell peppers and garlic. Cook, stirring occasionally, for 6-8 minutes, or until onion begins to soften. Add salt, cumin, pepper, oregano and cayenne pepper and stir to combine. Add tomatoes, chicken stock and jalapenos and bring to a simmer. Cover and simmer for 15 minutes. Remove cover, add cilantro and cook an additional 5-8 minutes, or until sauce begins to thicken. Season with salt and/or pepper, to taste.
2
In a small skillet, add 1/2 teaspoon of oil over medium-high heat. Add 1 tortilla at a time and cook on each side until golden brown, about 30-45 seconds per side. Keep warm by wrapping tortillas in paper towels while you cook the eggs.
3
Heat remaining 1/2 Tablespoon of oil in a large skillet over medium-high heat. Add the eggs to the pan and lightly season with kosher salt and pepper. Fry eggs until the egg whites no longer jiggle on top and turn white. Cover pan with lid and cook additional 1 1/2 to 2 minutes, or until eggs are cooked sufficiently. (If you would rather your eggs over medium, just flip the eggs over on their yolks and remove from heat after 1 minute).
4
To plate, place 2 tortillas next to each other on the plate and top each tortilla with a fried egg. Spread desired amount of Ranchera Sauce over the eggs.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, Divided, 1/2 whole Yellow Onion, Chopped, 1/2 whole Red Bell Pepper, chopped, 1/2 whole Green Bell Pepper, Chopped, and more.

Yes, Huevos Rancheros falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Huevos Rancheros

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