Best Skillet Poached Huevos Rancheros Real Simple Recipes

POACHED HUEVOS RANCHEROS

Poached Huevos Rancheros image

From a wonderful website, www.whfoods.com Tips: You may want to lay the spoon with the egg on a towel briefly after removing egg from water. This allows the towel to absorb some of the poaching water, and it won't end up in your beans.

Provided by The Tiny Chef

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 free range eggs
1 teaspoon apple cider vinegar or 1 teaspoon any other light vinegar
4 cups water
4 tablespoons chicken broth or 4 tablespoons vegetable broth
2 (16 ounce) cans black beans, drained
1 medium onion, minced
4 medium garlic cloves, chopped
2 teaspoons ground cumin
1 1/2 tablespoons red chili powder
2 tablespoons chopped fresh cilantro
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup salsa (prepared)
2 cups shredded romaine lettuce
1 large avocado, cubed

Steps:

Bring water and vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs.
In a separate stainless steel skillet heat 1 tbs broth. Sauté onion in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, beans, red chili powder, cumin, and rest of broth while egg water is coming to a boil. Cook beans for about 10 minutes on medium low heat, stirring occasionally. Add cilantro, salt and pepper.
To poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk have filmed over. Remove with a slotted spoon, and place eggs over beans. Serve with salsa, shredded romaine lettuce and avocado.

SKILLET-POACHED HUEVOS RANCHEROS - REAL SIMPLE

SKILLET-POACHED HUEVOS RANCHEROS - REAL SIMPLE image

Yield 4 Servings

Number Of Ingredients 8

Ingredients

1 16-ounce jar salsa (2 cups)
1 15.5-ounce can black beans, rinsed
4 large eggs
kosher salt and black pepper
2 scallions, sliced
1/4 cup chopped fresh cilantro
4 small flour tortillas, warmed
1/2 cup sour cream

Steps:

In a large skillet, combine the salsa and beans and bring to a simmer. Make 4 wells in the bean mixture. Crack each egg into a small bowl and slide it gently into a well. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks. Sprinkle with the scallions and cilantro. Divide among plates and serve with the tortillas and sour cream.

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

Categories Breakfast Brunch

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.