Huevos Rancheros
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.
- Onion
120 g (about ¾)diced
- Garlic clove
8 g (about 1 ⅓)minced
- Cumin seeds
½ teaspoon (about 1 g)
- Bay leaves
3 (about 2 g)
- Salt & pepper
as needed
- Egg
6 (about 300 g)
- Canned tomatoes
800 g (about 2)
- Chipotle peppers in adobo sauce
100 g (about 5)
INGREDIENTS
- 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 tomatoes and chipotle peppers
- 6. Mix together
- 7. Heat until bubbles form
- 8. Cook until thick - 15 min
- 9. Season with salt & pepper to taste
- 10. Crack the eggs into the sauce
- 11. Simmer until set - 5 min
- 12. Srve
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
