Mexican Ranch Eggs – a delicious recipe with onions, margarine, red chile sauce, tomato sauce, oregano, rice. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Melt margarine in a 2-quart pan over low heat.
2
Add chopped onions.
3
Saute 3 to 4 minutes over moderate heat.
4
Add next 3 ingredients.
5
Bring to boil.
6
Reduce heat to low.
7
Simmer uncovered about 20 minutes; stir occasionally.
8
Cook rice according to package directions.
9
When sauce and rice are ready, poach eggs until all whites
10
are cooked but
11
yolks are soft.
12
In each of 2 small au gratin dishes, spoon 1/2 cup to 1 cup of rice. Add 1/2 cup to 1 cup of sauce to each.
13
Place 2 eggs in each dish. Top with shredded cheese.
14
Melt cheese, as in a small electric toaster oven
15
on broil, but do not cook eggs further.
16
Pass salsa for topping.
17
There will be excess sauce which will refrigerate.
499
kcal
Calories
20
g
Fat
55
g
Carbs
25
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 onions, large, chopped, 2 Tbsp. margarine, 2 (7 oz.) cans Mexican red chile sauce, 1 (8 oz.) can tomato sauce, and more.
Yes, Mexican Ranch Eggs falls under the Snacks & Appetizers 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.
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