Huevos Rancheros

by

Drop

POSTED Thu, April 16, 2020

Serves

4

Total Time

30 MINS

Calories

207

Eggs are poached in a skillet of spicy, smoky tomato sauce, then spooned out onto corn tortillas and topped with queso fresco (or any crumbly fresh cheese) and chopped cilantro.

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    120 g (about ¾)diced

  • Garlic clove icon
    Garlic clove

    8 g (about 1 ⅓)minced

  • Cumin seeds icon
    Cumin seeds

    ½ teaspoon (about 1.05 g)

  • Bay leaves icon
    Bay leaves

    3 (about 0.6 g)

  • Canned tomatoes icon
    Canned tomatoes

    800 g (about 2)

  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce

    100 g (about ½)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Egg icon
    Egg

    6 (about 300 g)

    METHOD


  • 1. Add onion, garlic clove, cumin seeds and bay leaves to a clean medium bowl
  • 2. Add canned tomatoes and chipotle peppers in adobo sauce to a clean medium bowl
  • 3. Heat a clean large cast iron skillet - medium heat
  • 4. Transfer onion mixture to large cast iron skillet
  • 5. Sauté until soft - medium heat
  • 6. Transfer vegetables to sauce
  • 7. Mix together
  • 8. Heat until bubbles form
  • 9. Cook until thick - 15 min
  • 10. Season with salt & pepper
  • 11. Crack egg the sauce
  • 12. Simmer until set - 5 min
  • 13. Assemble

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