Huevos Rancheros from Egg Farmers of Ontario

Huevos Rancheros from Egg Farmers of Ontario

1
Egg Farmers of Ontario 0

"Poaching eggs in a favourful sauce is a favourite way John and Jeanette Vanderwerff of St. Anns enjoy the eggs their hens lay."

Ingredients 40 m {{adjustedServings}} servings 339 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 327 mg
  • 109%
  • Sodium:
  • 952 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large skillet. Add onion; saute until softened, about 5 or 6 minutes. Stir in tomatoes, chili powder, oregano, salt and pepper. Simmer for 10 to 12 minutes to blend flavours, stirring occasionally.
  2. One at a time, break eggs into a small bowl and then into the sauce. Cover skillet and cook over medium heat until eggs are done as desired, about 6 minutes.
  3. Serve over rice, tortillas or toast. Garnish with cilantro if desired.
Tips & Tricks
Chef John's Summer Scrambled Eggs

Fresh basil, cherry tomatoes, and feta cheese make the perfect summer scramble.

Just Ham and Eggs

This is fuss-free food at its finest.

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Reviews 1

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lutzflcat
2/9/2013

I baked my flour tortillas in my mini tortilla shell pans (don't use them nearly enough), and used a can of diced Spicy Red Pepper Tomatoes which gave this dish just the perfect amount of spiciness for us. I had some black beans left from another recipe, so I added them to my tomato mixture, My husband said he really liked the addition of the beans, we each had only one egg, not two, and that was enough. In addition to the cilantro, I garnished with a little shredded cheddar and sliced grape tomatoes. Very nice.