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Huevos Rancheros (Cowboy Eggs)

Breakfast - makes 4 servings

Prep time: 20 mins
Cook time: none
Rest time: none

12 ingredients

  • 8 Eggs
  • 2 medium Onions
  • 1 clove Garlic
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 cup Tomato
  • 1/4 cup Olive oil
  • 4 teaspoons Chili powder
  • 1/4 teaspoon Cumin
  • 1/2 teaspoon Oregano
  • 1 handful Cheddar cheese (shredded)
  • 1 large Green pepper

8 steps

  1. Heat the olive oil in a skillet.
  2. Crush the garlic clove and sauté for five minutes in oil.
  3. Remove the garlic, and sauté onions (finely chopped) and green pepper (finely chopped) until soft.
  4. Add peeled, seeded and chopped fresh tomatoes, salt, pepper, chili powder, oregano, and cumin.
  5. Simmer covered until thick and well blended.
  6. Correct the seasoning as needed. The sauce should be very hot and well blended.
  7. Pour sauce over poached or sautéed eggs (2 per serving).
  8. Alternatively, to bake, preheat oven to 450 F. Pour the sauce into a heatproof shallow dish or 4 individual casseroles and nest the uncooked eggs in the same. Garnish with strips of red pimiento, and sprinkle with grated cheddar. Bake until eggs are set.


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