Ranchero Sauce for Ranch Eggs

Easy huevos rancheros recipe with flour tortilla served with sauce

Thick and luscious enough to cradle an egg, this is a perfect rancheros sauce for making baked huevos rancheros.

Course Breakfast Recipes

Cuisine Mexican

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 332kcal

Author Lea Ann Brown

Ingredients

2 small sweet onions chopped, about 1 1/2 cups
3 cloves garlic chopped
2 orange bell peppers chopped
2 poblano peppers deveined, deseeded, chopped
2 Tablespoons olive oil or shortening
2 teaspoons Mexican Oregano dried
1 teaspoon Cumin
salt and pepper to taste
2 cans tomatoes diced, or two large ripe tomatoes chpped
1/2 Cup Tomato paste
1/2 Cup Water or chicken broth
4 large eggs
2 Tablespoons Cilantro leaves chopped
1 large avocado pitted, peeled and sliced or rough chopped
Cotija cheese for garnish

Instructions

In an oven safe skillet (cast iron works great) Saute the onions, garlic, bell peppers and chiles in the oil until soft and golden.
Add the oregano, cumin and salt/pepper to taste. Cook for 2 minutes.
Add the chopped tomatoes and the tomato paste together with the water (or stock). Bring to a boil and then reduce the heat and simmer until the sauce thickens.
Using the back of a large serving spoon or soup ladle, make 4 wells in the sauce.
Carefully break the eggs into the wells.
Bake at 350 degrees for 10 - 15 minutes or until eggs have cooked to desired doneness.
Use a large serving spoon to transfer eggs/tomato sauce to serving plates. Sprinkle with chopped cilantro, crumbled creese, avocado slices and a warm flour tortilla.

Notes

If you want to bring more heat to the overall flavor, substitute Jalapeno Peppers for the poblano peppers. I would still devein and remove seeds to temper the heat a bit. Use 4 good sized jalapenos. Anaheim chile peppers are milder and can be used. And to make things even easier, use 2 4-ounce cans of chopped Hatch Chile peppers, which can easily be found on the Mexican food aisle at the grocery store.

Mexican oregano is preferred because of the lemon and citrus flavor it brings, which compliments almost any Mexican food recipe. If you don't have it, regular oregano will work fine.

How Long To Cook Eggs: This is simply a guide, I'd check them every five minutes to achieve desired doneness. The instruction in this recipe call to bake these eggs for 10 - 15 minutes depending on the doneness you're seeking. For soft yolk eggs, bake 10 - 12 minutes. For medium yolk eggs, cook for 15 minutes. For hard yolk eggs, cook for about 18 minutes.

Nutrition