Huevos Rancheros

Brunch Recipes | 0 comments

A delicious and different way to serve eggs. This is also great for a quick dinner. Serve over warmed tortillas if desired (as pictured here).

Huevos Rancheros

Joan Donogh
Eggs cooked in a spicy tomato sauce.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Brunch
Cuisine American
Servings 4 servings


  • 2 tablespoons oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1/2 cup green pepper chopped
  • 1/2 cup celery chopped
  • 1 1/2 teaspoons chili powder
  • 1 can 28 oz stewed tomatoes
  • 1 1/2 teaspoons oregano
  • 8 eggs
  • 1/2 cup grated Cheddar cheese
  • salt and pepper


  • Heat oil in a large skillet. Add onion, garlic, green pepper and celery. Cook and stir over medium heat until tender.
  • Add chili powder to the saucepan and cook for 30 seconds. Add tomatoes and oregano. Break up any large pieces of tomato. Simmer for 5 to 7 minutes until slightly thickened.
  • Break eggs into sauce. Cover and cook until egg whites are set.
  • Sprinkle cheese over eggs and season with salt and pepper. Cover and cook until cheese is melted. Makes 4 servings.



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