Huevos Rancheros Two Ways
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Poached on top of the stove or baked in the oven, this hearty egg dish is a welcome meal for breakfast, lunch, or for a late night dinner.
Recipe type: Breakfast
Cuisine: Mexican
Serves: 2-4
  • 4 extra large eggs, at room temperature
  • 3 cups fresh tomatoes, diced with their liquid
  • 1 14.5 oz can petite diced tomatoes OR 1 4 oz can tomato sauce
  • 1 small OR ½ large onion, diced
  • 1 jalapeno pepper, small dice (optional)
  • 1 3oz can chopped green chilies
  • 2 cloves garlic, minced
  • 2 Tablespoons canola or vegetable oil
  • Salt and Pepper
  • Monterrey Jack, shredded, OR crumbled Queso Fresco or Queso Cojita to sprinkle on top before serving
  • 6-12 flour tortillas, warmed
  • Refried beans or Mexican rice, to serve along side
  1. If you prefer the stove top method, use a 12" non-stick skillet.
  2. If using the oven method, preheat the oven to 400 degreed F, and use a 10-12" cast iron skillet.
  3. Heat the skillet to medium high. Add the oil. When hot, add the onions and peppers. Saute for 1-2 minutes, until the vegetables are just tender. Add the garlic, and stir for 30 seconds, until you can smell the garlic.
  4. Add the fresh tomatoes, and whichever addition you choose: petite diced tomatoes OR tomato sauce.
  5. Stir the tomato mixture
Recipe by At Mimi's Table at