Huevos Rancheros

by

Fresco

Posted 5 April 2022 (Last updated 5 April 2022)

Serves

4

Total Time

30mins

Calories

208

Eggs are poached in a skillet of spicy, smoky tomato sauce, then spooned out onto corn tortillas and topped with queso fresco (or any crumbly fresh cheese) and chopped cilantro.

recipe-image
    Ingredients

  • Onion icon
    Onion120 gdiced
  • Garlic clove icon
    Garlic clove8 gminced
  • Cumin seeds icon
    Cumin seeds½ teaspoon
  • Bay leaves icon
    Bay leaves3
  • Salt & pepper icon
    Salt & pepperas needed
  • Egg icon
    Egg6
  • Canned tomatoes icon
    Canned tomatoes800 g
  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce100 g
  • Cheese icon
    Cheeseas neededgrated
  • Corn tortilla icon
    Corn tortillaas neededto serve
    Method

  • 1. Add onion, garlic clove, cumin seeds and bay leaves to a clean medium bowl
  • 2. Heat a clean large cast iron skillet - medium heat
  • 3. Transfer onion mixture to large cast iron skillet
  • 4. Sauté until soft - medium heat
  • 5. Add tomatoes and chipotle peppers
  • 6. Mix together
  • 7. Heat until bubbles form
  • 8. Cook until thick - 15 min
  • 9. Season with salt & pepper to taste
  • 10. Crack the eggs into the sauce
  • 11. Simmer until set - 5 min
  • 12. Serve

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