Huevos Rancheros

by

Drop

POSTED 16 April 2020 (LAST UPDATED 30 June 2021)

Serves

4

Total Time

30mins

Calories

208

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 g)

  • Bay leaves icon
    Bay leaves

    3 (about 2 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Egg icon
    Egg

    6 (about 300 g)

  • Tinned tomatoes icon
    Tinned tomatoes

    800 g (about 2)

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

    100 g (about ½)

    METHOD


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

Make this recipe in the Drop Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Top Rated recipes from the Drop Recipes app.

© 2020 Drop