Total TimePrep: 15 min. Cook: 25 min.
- 1 small onion, finely chopped
- 1 medium green pepper, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon canola oil
- 2 cans (14-1/2 ounces each) stewed tomatoes, undrained
- 2 to 4 teaspoons minced seeded jalapeno pepper
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 6 large eggs
- 1 cup shredded cheddar cheese
- Flour tortillas, warmed, optional
- In a large cast-iron or other heavy skillet, saute onion, green pepper and garlic in oil until tender. Stir in tomatoes, jalapeno and seasonings; simmer, uncovered, for 15 minutes. Make 6 indentations in the tomato mixture with a spoon. Break eggs into indentations.
- Cover and cook on low heat until eggs are set, 5 minutes. Sprinkle with cheese; cover and cook until melted, about 1 minute. If desired, serve with tortillas.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 each: 197 calories, 13g fat (6g saturated fat), 233mg cholesterol, 311mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 11g protein.
Jan 2, 2017
Huevos Rancheros, in one form or another, is our standard Sunday breakfast, serving the eggs and sauce over corn tortillas spread with refried beans. I think I would like this recipe better with more chiles and onions, and just one can of tomatoes, but that is personal preference.