Huevos Rancheros from Egg Farmers of Ontario

Huevos Rancheros from Egg Farmers of Ontario

1 Review 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  Egg Farmers of Ontario

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

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Ingredients

Adjust Servings

Original recipe yields 3 servings

Directions

  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.

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Review (1)

Rate This Recipe
lutzflcat
7

lutzflcat

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.

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 339 cal
  • 17%
  • Fat
  • 19 g
  • 29%
  • Carbs
  • 25.8 g
  • 8%
  • Protein
  • 15.4 g
  • 31%
  • Cholesterol
  • 372 mg
  • 124%
  • Sodium
  • 952 mg
  • 38%

Based on a 2,000 calorie diet

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