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Huevos Rancheros

Chef admin | Restaurant

Serve this hearty Mexican dish with any or all of the following: sliced avocado, black beans, mixed salad greens, and sour cream.

  • Serves: 4
  • Vegetarian: ---
  • Preparation Time: 10 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Egg Dishes
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe

    Ingredients

    • 8 lg. Eggs
      1 medium coarsely chopped Onion
      1 tblsp. fresh chopped Cilantro leaves
      14.5 oz. Tomatoes
      1/4 tsp. Salt
      1 seeded and minced Jalapeño chile
      8 warmed (6-inch diameter) Flour or corn tortillas
      1 small minced Garlic
      1 tblsp.+ 2 tsp. Vegetable oil

    Directions

    1. 1) In 2-quart saucepan, heat 1 tablespoon vegetable oil over medium-high heat until hot. Add onion, garlic, and jalapeño, and cook until onion is tender, stirring occasionally, about 8 minutes. Stir in tomatoes with their juice and salt; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally.

      2) In nonstick 10-inch skillet, heat 1 teaspoon vegetable oil over medium heat. One at a time, break 4 eggs into a saucer, then slip into skillet. Reduce heat to low; cook eggs slowly until whites are completely set and yolks begin to thicken but are not hard; turn eggs over if you like. Transfer eggs to warm plate; keep warm. Repeat with remaining oil and eggs.

      3) Arrange tortillas on 4 dinner plates. Place 1 fried egg on each tortilla. Spoon 2 tablespoons tomato sauce over each egg; sprinkle with cilantro. Serve with remaining tomato sauce.

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