Huevos Rancheros

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    209
based on 4 ratings

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 updated Apr 5, 2018

Ingredients

  • Onion icon
    Onion
    120g (about ¾)
  • Garlic clove icon
    Garlic clove
    2¾ tsp
  • Cumin seeds icon
    Cumin seeds
    about ½ teaspoon (1g)
  • Bay leaves icon
    Bay leaves
    3
  • Canned tomatoes icon
    Canned tomatoes
    800g (about 2)
  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce
    100g (about ½)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Egg icon
    Egg
    x 6 (about 300g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Skillet pan
  • kCook icon Large cast iron skillet
  • kCook icon Medium bowl
  • kCook icon Medium bowl

Step preview

  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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