Huevos Rancheros
Savory tomatoes, bell peppers, and onions make the perfect base for fried eggs in this tasty Mexican breakfast dish.
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 frying pan, add the onion and green pepper, cook until tender.
- Add the chopped tomatoes with their juice, garlic, jalapeno, if using, oregano, salt, hot pepper sauce, and water. Simmer, covered for 20 minutes.
- Uncover. Break the eggs, one at a time, into a cup and then slip each into the sauce.
- Cover and simmer over low heat until the eggs are set, about 5 minutes.
- Serve over tortillas or toasted English muffins, topped with some of the sauce.
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