Recipes Huevos Rancheros

Huevos Rancheros has been a favorite Mexican recipe of mine for years. It makes for a hearty Sunday morning breakfast and any left over sauce can easily be used as a salsa for the afternoon football game.

Prep Time: 10 minutes
Cook Time: 20 minutes
Serving Size: appox. 4 adults

3 cans of peeled tomatoes
1 can green chilies
6 medium sized garlic cloves
2-3 large white onions
2 medium sized tomatoes
1 medium sized green pepper
3 tbl. chili powder
1 1/2 tbl. cheyenne powder
1 1/2 tbl. cumin powder
1 tbl. sugar
1 tbl. tabasco
8 eggs
8 oz. shredded cheddar cheese
16 oz Tortilla chips

Cook crushed garlic and chopped onions in vegetable oil at medium heat for 5-7 minutes. Add green pepper and cook for an additional 2 minutes. Add tomatoes, chili powder, cheyenne, cumin, sugar, and tabasco and boil for no longer than 2 minutes. After the sauce is brought to a boil, take it down to low heat and allow to cook for another 15 minutes. As with any sauce, the longer you allow it to simmer, more full the flavor will become, but 15 minutes is enough to give it a good kick.

While the sauce is simmering, begin to scramble eggs. After the sauce has simmered to your liking, simply put a good handful of chips in a soup bowl. Then come the eggs and finally top it all off with the sauce and cheese. Melt cheese in the oven for a minute, serve, and enjoy! A side of sour cream is also a great addition to this classic!

Good alternative: A friend of mine informed me that “true” huevos rancheros should be prepared with over-easy eggs over crispy tortilla shells. If you’re feeling creative, go ahead and try this tasty traditional take.

*As with any recipe, this one should not be viewed as set method of cooking, rather only as loose guidelines. Every meal is unique and delicious because of each chef’s creative touch, so be sure not lose the fun and spontaneity in your cooking!*