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Huevos Rancheros

Natural.Foodie's picture
Ingredients
  Corn oil 1 Tablespoon
  Onion 1 , finely chopped
  Green bell pepper 1 , seeded and finely chopped
  Garlic buds 3 , minced
  Canned tomatoes with juice 32 Ounce, chopped (Unsalted, 2 Cans, 16 Ounce Each)
  Green chili peppers 4 , seeded, deveined and chopped
  Freshly ground black pepper 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon, freshly ground
  Chili powder 2 Teaspoon
  Dried oregano 2 Teaspoon, crushed
  Ground cumin 1⁄2 Teaspoon
  Eggs 6 (At Room Temperature)
  Low sodium cheddar cheese 1 1⁄2 Cup (24 tbs), grated
  Corn tortillas 6 , warmed
Directions

MAKING
1) In a large skillet, heat the corn oil.
2) To the hot oil, add the onion, bell pepper and garlic.
3) Cook until the oil separates and the onion turns tender.
4) To this, gradually add all the remaining ingredients, except the eggs, cheese and tortillas.
4) Cook the sauce uncovered, for 20 minutes.
5) In the sauce, make 6 small depressions with the back of a spoon.
6) Into each depression, gently break an egg.
7) Over all these, sprinkle the cheese.
8) Cover the dish and cook for 3 to 5 minutes, until the egg whites are firm and the cheese melts.

SERVING
9) On top of a hot tortilla, place an egg. Repeat the same for 5 more tortillas. Divide the remaining sauce into six portions and pour on top of each serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Breakfast
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Tomato
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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