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 cooked in a tomato-type salsa with eggs, which can be fried.
This one-pot version can be cooked in a skillet or Dutch oven. The eggs are poached directly in the tomato salsa for added flavor.
Personally, I like to eat them as is, pretty much straight out of the pan. Huevos Rancheros can also be served with other Mexican traditional elements such as on tortillas and topped with guacamole or sour cream.
Huevos Rancheros Recipe
- 2 tablespoons butter
- 1/2 onion diced
- 1 clove garlic minced
- 1/2 bell pepper diced
- 1/2 chili pepper finely diced
- 3 mushrooms sliced (optional)
- 1 can (14 oz) diced tomatoes
- 1 sprig cilantro choppped
- salt and pepper to taste
- 4 eggs
- 1/2 cup shredded Mexican cheese
- 1 sprig cilantro leaves to garnish
- Heat a skillet to medium heat then add the butter. When melted, add the onions, garlic, bell peppers, and chilies. Stir and cook, then add the mushrooms. Cook the vegetables until soft.
- Add the 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.