Huevos Rancheros

Cook this fabulous dish over coals, on the grill, or stovetop. Use a large skillet, or in this case my paella pan.

Huevos Rancheros

Huevos Rancheros
Yield: 7-8 servings

2 tablespoons vegetable oil
1/2 cup chopped onions
3 cloves garlic, chopped
4 large tomatoes, diced
3 roasted poblano chiles, peeled, seeded, and diced
1 chipotle chile, chopped (optional)
1 tablespoon chili powder
½ teaspoon cumin
Chicken stock as needed
7 – 8 eggs
Salt and pepper to taste
8 crispy corn tortillas
1 cup shredded cheddar cheese
1 – 1 ½ cups prepared pico de gallo
1/2 cup chopped cilantro

  1. Heat oil in skillet and add onions and garlic; cook and stir 3 – 5 minutes until soft. Add tomatoes, poblano, chipotle, chili powder, and cumin. Mix well and cook until tomatoes start to break down and become a salsa-like consistency. If salsa becomes too thick, stir in a little chicken stock. Break eggs on top of salsa; cover skillet and cook 10 – 12 minutes, until eggs are done to your preference. Season with salt and pepper.
  2. To serve, spoon a cooked egg, along with some of the salsa, on crispy tortilla. Top with cheese, pico, and cilantro.