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 is a great way to use up yesterday’s pico de gallo.

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Ranchero Eggs

Huevos Rancheros (in Spanish) are eggs poached in salsa then served on tortillas and topped with melted  cheese.

Prep Time5 mins

Cook Time8 mins

Servings: 2

Calories: 351kcal

Author: Kevin Lamoureux

Ingredients

• 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

Instructions

• In a medium skillet with a lid, fry onion and green pepper until tender.
• Add pico de gaillo or salsa with the water, stir and bring to a boil.
• Crack an egg, without breaking the yolk, and place in a small bowl.
• With a spatula, make a hollow in thebubbling salsa mixture and carefully pour the egg into the opening. Repeat forthe other eggs.
• Put the lid on the skillet and poachon medium low heat for about 3-4 minutes for soft cooked eggs or 7-8 minutesfor hard cooked eggs.
• During the last minute, remove thelid and sprinkle the tops of each egg with cheese and cover to melt the cheese.
• Use a solid spatula to remove eachegg and place on a tortilla or tostada. Top with the remaining ingredients fromthe pan.