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Poached Huevos Rancheros

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Total Time
Prep: 15 min. Cook: 25 min.

By Taste Of Home Editorial Team

Recipe by Olga Koetting, Terre Haute, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 10, 2022

I like to spice things up with tempting whole eggs poached in a zesty tomato sauce. This southwestern fare is perfect for brunch. —Olga Koetting, Terre Haute, Indiana

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Poached Huevos Rancheros

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Yield: 6 servings
Prep: 15 min
Cook: 25 min
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Ingredients

  • 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
Text Ingredients

Directions

  1. 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 an egg into each indentations.
  2. Cover and cook on low heat until eggs are set, 5 minutes. Sprinkle with cheese; cover and cook until melted, about 1 minute longer. If desired, serve with tortillas.

Nutrition Facts

1 serving: 197 calories, 13g fat (6g saturated fat), 233mg cholesterol, 311mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 11g protein.
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