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Huevos Rancheros (Mexican Ranch-style Eggs) Improved

 
Huevos Rancheros (Mexican Ranch-style Eggs) Improved
96

This is a simplified and improved one-skillet version of a perfectly balanced, easy to make Mexican classic, Huevos Rancheros.

Yield

2

servings

Prep

10

min

Cook

10

min

Ready

20

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 each corn tortillas (6-inch)
*
1 teaspoon vegetable oil
or cooking spray
½ teaspoon salt
1 x black pepper
fresh ground to taste
*
2 large eggs
1 cup salsa
mild, medium or hot (look for low-salt versions or make your own)
1 each scallions, spring or green onions
thinly sliced or minced
2 tablespoons cilantro
minced
*
2 each limes
wedges

Directions

This recipe can easily be doubled to make 4 servings.

Preheat the oven to 375℉ (190℃).

Place the two corn tortillas on a baking sheet. Using cooking spray coat the corn tortillas on both sides evenly. Or alternatively brush both sides lightly with cooking oil.

Coat tortillas with cooking spray
Season the corn tortillas and pop them in the oven

Season each tortilla lightly with salt and pepper.

Bake tortillas turning once half way through until just beginning to brown and crispy.

Meanwhile, heat the salsa in a small skillet until bubbly.

Homemade salsa
Heat salsa until bubbly

Using a spoon make two depressions in the salsa for the eggs.

Carefully crack each egg into the depressions, keeping the eggs separated.

Crack eggs into the poaching liquid (the salsa)
Cover and simmer slowly

Cover, reduce heat to a gentle simmer and allow the eggs to poach. About 5 minutes for perfect slightly creamy yolks or 7 minutes for solid yolks.

To plate:

Place each tortilla on a serving plate.

Using a spatula, gently lift out the egg and place on the center of the crispy tortilla. Season each egg with a small amount of salt and pepper.

Place the perfectly poached egg
Spoon the salsa around the egg

Spoon the salsa around the egg over the crispy corn tortilla.

Top with some of the green onions

Sprinkle with green onions and cilantro.

Add some perfect Mexican rice on the side

Optionally server with Perfect Mexican Rice (prepared the day before and re-heated in the microwave) if desired. See recipe link below.

 

* not incl. in nutrient facts

Reviews

over 7 years

One more comment, if you are using store-bought salsa (we made our own) watch out for the salt level. Many store bought varieties have copious amounts of salt, check the label and purchase one with less salt. If using store-bought salsa you will NOT need to add any extra salt to the tortilla or the eggs.

+1

over 7 years

Much improved over typical Huevos Rancheros. By poaching the eggs in the salsa instead of frying it adds flavor and only uses a single pan to prepare making for easy cleanup. The balance of textures is just right, crispy tortilla (not greasy at all) soft warm eggs perfectly poached and the zing of the salsa topped with the freshness of the green onions, cilantro and lime. Perfect breakfast and it's quite quick and easy to prepare.

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 13152% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 1052mg 44%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 16g
Vitamin A 11% Vitamin C 37%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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