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Breakfast Mexican Precooked Ingredients Recipes

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.

Poaching Ranchero eggs
Poaching the Ranchero eggs in the salsa

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.

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