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 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
- 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.