HUEVOS RANCHEROS

Huevos Rancheros image

I like to spice things up with tempting whole eggs poached in a zesty tomato sauce. This southwestern fare is perfect for brunch. -Olga Koetting, Terre Haute, Indiana

Provided by Taste of Home

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 small onion, finely chopped
1 medium green pepper, finely chopped
2 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
2 to 4 teaspoons minced seeded jalapeno pepper
2 teaspoons dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
6 large eggs
1 cup shredded cheddar cheese
Flour tortillas, warmed, optional

Steps:

In a large cast-iron or other heavy skillet, saute onion, green pepper and garlic in oil until tender. Stir in tomatoes, jalapeno and seasonings; simmer, uncovered, for 15 minutes. Make 6 indentations in the tomato mixture with a spoon. Break eggs into indentations. , Cover and cook on low heat until eggs are set, 5 minutes. Sprinkle with cheese; cover and cook until melted, about 1 minute. If desired, serve with tortillas.

Nutrition Facts : Calories 197 calories, Fat 13g fat (6g saturated fat), Cholesterol 233mg cholesterol, Sodium 311mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

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