Poached Huevos Rancheros
Bring a vibrant twist to your breakfast table with Poached Huevos Rancheros, a hearty Mexican-inspired dish bursting with bold flavors and rustic charm. This recipe features perfectly poached eggs nestled in a smoky tomato-jalapeño sauce, seasoned with aromatic spices like cumin and smoked paprika. Crispy corn tortillas serve as the base, providing the perfect crunch to complement the rich, velvety yolks. Topped with creamy avocado slices, crumbled cotija cheese, and fresh cilantro, this dish is as visually stunning as it is delicious. Easy to prepare in just 40 minutes, this crowd-pleasing recipe is perfect for a weekend brunch or a quick weeknight dinner. Don’t forget the lime wedges—they add a zesty finishing touch that ties all the flavors together!
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Ingredients
- 4 pieces corn tortillas
- 4 pieces eggs
- 2 tablespoons olive oil
- 1 medium onion
- 2 pieces garlic cloves
- 1 medium jalapeño pepper
- 14 ounces canned diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups water
- 2 tablespoons cilantro
- 1 whole avocado
- 0.25 cup cotija cheese
- 4 pieces lime wedges
Directions
Step 1
Preheat a skillet over medium heat and heat 2 tablespoons of olive oil. Fry each tortilla for 1-2 minutes per side until golden and slightly crispy, then set aside on a paper towel-lined plate.
Step 2
Dice the onion, mince the garlic, and finely chop the jalapeño pepper. If you prefer less heat, remove the seeds from the jalapeño.
Step 3
In the same skillet, sauté the diced onion, garlic, and jalapeño in a drizzle of olive oil over medium heat until softened and fragrant, about 3-4 minutes.
Step 4
Add the canned diced tomatoes, tomato paste, ground cumin, smoked paprika, salt, and black pepper to the skillet. Stir well and let the sauce simmer for 10 minutes, allowing the flavors to meld.
Step 5
Use a spoon to create small wells in the tomato sauce. Crack an egg into each well. Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny.
Step 6
Meanwhile, slice the avocado and chop the fresh cilantro.
Step 7
To assemble, place a crispy tortilla on each plate. Spoon a generous amount of the tomato sauce with a poached egg onto each tortilla.
Step 8
Top with sliced avocado, a sprinkle of cotija cheese, and chopped cilantro. Serve with lime wedges on the side.
Step 9
Enjoy your Poached Huevos Rancheros immediately!
Nutrition Facts
| Serving size | (2236.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1757.2 |
| Total Fat 108.5g | 0% |
| Saturated Fat 31.2g | 0% |
| Polyunsaturated Fat 8.8g | |
| Cholesterol 808.8mg | 0% |
| Sodium 4152.0mg | 0% |
| Total Carbohydrate 143.3g | 0% |
| Dietary Fiber 35.7g | 0% |
| Total Sugars 25.4g | |
| Protein 63.3g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 958.2mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 2720.9mg | 0% |
Source of Calories