Huevos Rancheros (rancher’s eggs) is a Mexican-inspired dish. There are many variations, but this is a one-pot skillet version for a hearty camp breakfast.
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.