Huevos Rancheros
Eggs simmered in a zesty tomato, pepper, and onion sauce, served over warm tortillas. An easy, one-skillet Mexican breakfast.
Servings: 4
Calories: 179kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- ⅓ cup chopped onion
- 1 small green pepper chopped
- 14 ounces canned tomatoes crushed or chopped, plus their juice
- 1 garlic clove minced
- 1 jalapeno pepper chopped (optional)
- ½ teaspoon dried oregano leaves
- ½ teaspoon hot pepper sauce Tabasco is good
- ⅓ cup water
- 4 large eggs
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and green pepper, and cook until tender, about 5 minutes.
- Add the tomatoes and their juice, the garlic, jalapeño (if using), oregano, hot pepper sauce, and water. Season with salt and pepper. Cover and simmer for 20 minutes.
- Uncover. Crack the eggs, one at a time, into a small cup, then gently slip each one into the sauce
- Cover and simmer over low heat until the egg whites are set, about 5 minutes.
- While the eggs cook, warm the tortillas in a dry skillet or lightly fry them in a little oil.
- Place a tortilla on each plate, top with an egg and a generous spoonful of sauce, and garnish with jalapeño slices and/or cilantro.
Video
Nutrition
Serving: 1 | Calories: 179kcal | Carbohydrates: 11g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 218mg | Potassium: 447mg | Fiber: 3g | Sugar: 6g | Vitamin A: 637IU | Vitamin C: 39mg | Calcium: 74mg | Iron: 2mg
