breakfast

Huevos Rancheros

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!

Huevos Rancheros

Ingredients

  • 2 Tbsp olive oil -for sauteing
  • ¼ cup chopped onion
  • ½ cup diced potato -or shredded hash browns
  • ¼ cup chopped bell pepper
  • ½ tsp salt -or to taste
  • ½ tsp ground cumin
  • 2 cloves minced garlic -or ½ tsp garlic powder
  • ¼ tsp ground black pepper
  • ¼ tsp ancho chili powder -can sub regualr chili powder
  • 1-1½ cups crushed tomatoes (Cento crushed tomatoes are the best for this)
  • 2-4 eggs
  • jalapenos, chopped cilantro, avocado slices -for garnish

Instructions

  • In a medium sized cast iron skillet over medium heat, saute the onion and potatoes in the olive oil until potatoes become fork tender.
  • Add the bell pepper and seasonings and saute for another few minutes.
  • Add the crushed tomatoes (enough to cover everything). If your tomatoes or sauce seem to be too thick, add a couple Tbsp of water.
  • Once everything is simmering, make little "wells" in your sauce and add one egg per well. Add as many eggs as you want.
  • Cook for another 5-7 minutes, depending on how well you want your eggs cooked.
  • Top with jalapenos, chopped cilantro, and avocado slices if desired.

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