This is a great breakfast or brunch to cook on the BBQ. It’s easy to make a large batch of Eggs in Bread, instead of frying individual eggs for each person.
Huevos Rancheros is a Mexican farm dish that translates basically as ‘rancher’s eggs’. There are a lot of variations, but the essential elements seem to be a cooked in a tomato-type salsa with eggs, which can be fried.
This is my one pot version that can be cooked in a skillet or Dutch oven, where the eggs are poached in the tomato salsa.
Personally, I like to eat them as is, pretty much straight out of the pan. The Huevos Rancheros can also be served with other Mexican traditional elements such as on tortillas, and topped with guacamole or sour cream.
2 tablespoons butter
1/2 onion, diced
1 clove garlic, diced
1/2 bell pepper, diced
1/2 chili, finely diced
3 mushrooms, sliced (optional)
1 (14-ounce) (400g) can diced tomatoes
1 sprig cilantro, diced
salt and pepper, to taste
1/2 cup grated Mexican cheese
cilantro leaves, to garnish
skillet or Dutch oven
Heat a skillet to a medium heat then add the butter. When melted, add the onion, garlic, bell pepper, and chili. Stir and cook, then add the mushrooms.
Cook the vegetables until soft then add the canned tomatoes, cilantro, salt, and pepper.
When the tomato sauce has cooked together, create 4 holes in the sauce with a wooden spoon. Crack the eggs into these holes, then sprinkle with the grated cheese. Place a lid on the top and let the eggs poach in the simmering tomato sauce, and let the cheese melt.
When the eggs are cooked to your preferred doneness (runny or firm yolk) sprinkle with the cilantro leaves to serve.