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!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
Dice the onion, mince the garlic, and finely chop the jalapeño pepper. If you prefer less heat, remove the seeds from the jalapeño.
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.
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.
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.
Meanwhile, slice the avocado and chop the fresh cilantro.
To assemble, place a crispy tortilla on each plate. Spoon a generous amount of the tomato sauce with a poached egg onto each tortilla.
Top with sliced avocado, a sprinkle of cotija cheese, and chopped cilantro. Serve with lime wedges on the side.
Enjoy your Poached Huevos Rancheros immediately!
Nutrition Facts
Calories |
1757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 4152 mg | 181% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 25.4 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 958 mg | 74% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2721 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
