Huevos Rancheros
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- Total Time
- 30mins
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- Serves
- 4
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- 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 updated Apr 30, 2020
Ingredients
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- Onion
- 120 g (about ¾)
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- Garlic clove
- 8 g (about 1 ⅓)
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- Cumin seeds
- ½ tsp (about 1.05 g)
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- Bay leaves
- 3 (about 0.6 g)
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- Canned tomatoes
- 800 g (about 2)
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- Chipotle peppers in adobo sauce
- 100 g (about ½)
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- Salt & pepper
- as needed
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- Egg
- 6 (about 300 g)
Tools
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Wooden spoon
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Stove
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Skillet pan
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Large cast iron skillet
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Medium bowl
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Step preview
- Add onion, garlic clove, cumin seeds and bay leaves to a clean medium bowl
- Add canned tomatoes and chipotle peppers in adobo sauce to a clean medium bowl
- Heat a clean large cast iron skillet - medium heat
- Transfer onion mixture to large cast iron skillet
- Sauté until soft - medium heat
- Transfer vegetables to sauce
- Mix together
- Heat until bubbles form
- Cook until thick - 15 min
- Season with salt & pepper
- Crack egg the sauce
- Simmer until set - 5 min
- Assemble