Huevos Rancheros

Huevos Rancheros

Poaching eggs in a favourful sauce is a favourite way John and Jeanette Vanderwerff of St. Anns enjoy the eggs their hens lay. When fresh tomatoes are in season, Jeanette likes to use them to make the sauce. She serves the poached eggs and sauce over toast, but tortillas or rice can also be used.
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"Eggs-pert" Advice

  • If the sauce thickens too much while simmering, add a little water to thin slightly.
  • Four to five medium fresh tomatoes can be substitued for canned tomatoes. If using fresh tomatoes, the sauce may need to be simmered a few minutes longer to blend flavours.


 

 

Serving: 3 servings

Prep. Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

2 tsp cooking oil
1 medium onion, chopped
1 can (28 oz/596 mL) diced tomatoes
2 tsp chili powder
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
6 eggs
Corn or flour tortillas, hot cooked rice, or toast
Chopped fresh cilantro (optional)

Description:

Heat oil in a large skillet. Add onion; sauté until softened, about 5 or 6 minutes. Stir in tomatoes, chili powder, oregano, salt and pepper. Simmer for 10 to 12 minutes to blend flavours, stirring occasionally.

One at a time, break eggs into a small bowl and then into the sauce. Cover skillet and cook over medium heat until eggs are done as desired, about 6 minutes.

Serve over rice, tortillas or toast. Garnish with cilantro if desired.

Nutrients Per Serving: (eggs and sauce only) Calories: 124 Fat: 6 grams Sodium: 547 mg Carbohydrate: 9 grams Fiber: 2 grams Protein: 8 grams