Ranchero Eggs

Ranchero Eggs

Ranchero Eggs

Hueveos Rancheros, as they are known in Spanish, is a perfect brunch dish for Mexican food lovers.  You can either use small tortillas or Charras Tostadas as shown here.  This dish provides a great way to use up yesterday’s pico de gaillo.

Poaching Ranchero eggs

Poaching the Ranchero eggs in the salsa

Ranchero Eggs
Recipe type: Breakfast
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 4 large eggs
  • 4, 6 inch round tortillas or tostadas
  • ½ green pepper, diced
  • ½ onion, diced
  • 1 cup, pico de gaillo or ¾ cup salsa from a jar with 1 diced tomato added
  • ¼ cup water
  • 1 cup grated Monterey Jack or Cheddar cheese
  1. In a medium skillet with a lid, fry onion and green pepper until tender.
  2. Add pico de gaillo or salsa with the water, stir and bring to a boil.
  3. Crack an egg, without breaking the yolk, and place in a small bowl.
  4. With a spatula, make a hollow in the bubbling salsa mixture and carefully pour the egg into the opening. Repeat for the other eggs.
  5. Put the lid on the skillet and poach on medium low heat for about 3-4 minutes for soft cooked eggs or 7-8 minutes for hard cooked eggs.
  6. During the last minute, remove the lid and sprinkle the tops of each egg with cheese and cover to melt the cheese.
  7. Use a solid spatula to remove each egg and place on a tortilla or tostada. Top with the remaining ingredients from the pan.


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1 Response

  1. 08/30/2015

    […] house, fresh, daily.  It’s not as good the next day but you could use the left over to make Ranchero Eggs for brunch.  Here is how they do […]

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