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Huevos Rancheros
1
Servings
Servings
30m PT30M
Prep Time
Prep Time
25m PT25M
Cook Time
Cook Time
55m
Ready In
Ready In
Recipe: #34338
February 17, 2020
Categories: Breakfast, Lunch, Eggs, Vegetables, Mexican, Southwest, Oven Bake, Gluten-Free, Vegetarian, Spices, Spicy, Kosher Dairy more
"This can be a main meal for lunch or dinner or can serve as a substantial breakfast."
Original recipe yields 1 serving
Ingredients
Nutritional
- Serving Size: 1 (670.4 g)
- Calories 892.8
- Total Fat - 62.8 g
- Saturated Fat - 18.8 g
- Cholesterol - 1815.9 mg
- Sodium - 1127.3 mg
- Total Carbohydrate - 12.4 g
- Dietary Fiber - 3 g
- Sugars - 5.7 g
- Protein - 66.6 g
- Calcium - 427.1 mg
- Iron - 9.4 mg
- Vitamin C - 97.2 mg
- Thiamin - 0.3 mg
Step 1
Preheat oven to 450' F. or hotter.
Step 2
In small skillet, heat the oil and sauté garlic in it for about 5 minutes.
Step 3
Add the onions and green pepper and sauté until soft.
Step 4
Add the tomatoes and seasonings and simmer a few minutes covered, until thick and well-blended.
Step 5
Correct the seasoning.
Step 6
Pour the sauce into a heatproof individual casserole.
Step 7
Break the eggs without disturbing the yolk and nest the uncooked eggs in the sauce.
Step 8
Sprinkle with cheese.
Step 9
Bake until eggs are set, about 10-15 minutes.
Step 10
Sprinkle on Tabasco to taste.
Tips & Variations
No special items needed.
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