Huevos Rancheros – Skillet Style
I think my husband was literally in heaven when I placed this in front of him this morning! The look on his face was priceless and the taste did not disappoint! I’m more of the pancake/waffle/french toast kind of breakfast person, while he is the egg and bacon type. However, I could eat these huevos rancheros any day…and I’m not really even an egg person.
I started with some diced onion and potatoes, then added some bell peppers and jalapenos…let it simmer and then added a jar of crushed tomatoes. When potatoes were fork tender, I made several wells in the pan and added an egg in each well and cooked for about another 5 minutes. (I used a medium sized cast iron skillet to serve 2 people, so you may want to double this recipe if making for more people.)
Sometimes this is served over a corn tortilla, which is REALLY good, too!
- 2 Tbsp oil (for sautéing)
- 1/4 cup chopped onion
- 1/2 cup diced potato (or hash browns)
- 1/4 cup chopped bell pepper
- 1/2 tsp salt (or to taste)
- 1/2 tsp ground cumin
- 2 cloves minced garlic (or 1/2 tsp garlic powder)
- 1/4 tsp ground black pepper
- 1/4 tsp ancho chili powder (or regular chili powder)
- 1 - 1 1/2 cups crushed tomatoes (Cento crushed tomatoes are the best!)
- 2-4 eggs
- Fresh mozzarella or monterey jack cheese
- jalapeños for garnish
- fresh cilantro for garnish
- Saute the onion and potatoes in the oil until potatoes become fork tender.
- Add the bell pepper and seasonings and sauté for another few minutes.
- Add the crushed tomatoes (enough to cover everything...if your tomatoes are "saucy", then you may need to add a couple Tbsps of water)
- Once everything is simmering, make little "wells" in your sauce and add one egg per well. ( I just used 2, but use as many as you want)
- Cook for another 5-7 minutes, depending on how well you want your eggs cooked.
- Top with cheese and garnish with jalapeños and fresh cilantro.