Huevos Rancheros is a rustic and easy to prepare Mexican breakfast dish. It has both fried and poached variations, but I’ll be giving the poached recipe here, as the other largely consists of a regular fried egg topped with salsa. This recipe allows for a handy one dish preparation which home cooks will surely appreciate.
Ingredients: Serves 4
- 2 tomatoes, chopped or 1 15 oz can fire roasted tomatoes
- 1 Anaheim or poblano chili, chopped
- ½ of a white onion, chopped
- 1 diced jalapeno (optional)
- 1 tbsp chopped cilantro
- 1 tsp chili powder
- 1 clove garlic, minced
- 4 eggs
- 4 6 inch tortillas
- ¼ to ½ cup water
- ½ cup shredded cheddar, jack or taco mix cheese
- Ranch dressing (optional)
- 1 tsp Mexican seasoning blend or fajita seasoning
- Pam butter flavored cooking spray
- Chopped chives or green onion for garnish
1Start by spraying a skillet with the Pam and then warming it over medium heat. Toast the 4 tortillas on both sides and then set them aside under a towel so they’ll stay warm. While the skillet is still hot add the onion, garlic, peppers, chili powder and seasoning blend, followed by the tomatoes and cilantro.
2Toss the mixture around and once everything is mixed and heated, add the water. You could also use a similar amount of prepared salsa instead of making it fresh. Increase the heat to bring the salsa to a low boil.
3Crack one egg at a time and, holding them low over the salsa, split them open and let the egg drop into the liquid. If you have a larger pan you may be able to fit two or three eggs at a time. If you want the yolk runny, you can take them out once the whites are cooked solid and drain them on a paper towel. If not, you may wish to flip them, which should be done gently with a spatula.
4Once all the eggs are cooked the salsa should be allowed to reduce to a chunky consistency. At this point you can start plating. On each plate position 1 tortilla and set a poached egg on top. Ladle over some salsa, followed by some cheese and a drizzle of ranch dressing, and then the chopped chives. Serve piping hot.