Mediterranean Huevos Ranchero (Eggs in Tomato Sauce)

"This is a lovely brunch or lite dinner recipe. Eggs simmered in a wonderful peppy sauce. I saw this recipe in a local paper. I know that Huevos Ranchero is Mexican but I think of this recipe as the mediterranean version of them"

Original recipe yields 3 servings


  • Serving Size: 1 (559.1 g)
  • Calories 346.2
  • Total Fat - 18.6 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 416.6 mg
  • Sodium - 1352.8 mg
  • Total Carbohydrate - 28.1 g
  • Dietary Fiber - 6.5 g
  • Sugars - 16.9 g
  • Protein - 18.6 g
  • Calcium - 142.4 mg
  • Iron - 4.3 mg
  • Vitamin C - 146.6 mg
  • Thiamin - 0.3 mg

Step 1

In a large skillet heat the oil, medium heat, stir fry the onions and garlic until the garlic is lightly browned and the onion is translucent, about 6 minutes

Step 2

Combine the peppers, tomatoes, cumin, paprika, salt, mix gently and pour into the skillet with the onions.

Step 3

Mix with the onions/ garlic and simmer for a few minutes to allow some of the tomato juice to evaporate

Step 4

Make 4 indentations in the tomato mixture and crack an egg into each Have heat medium toa bit low

Step 5

Put a lid over them and let them cook for about 5 minutes. You want the whites firm but the yolks still runny Enjoy

Tips & Variations

No special items needed.



I wonder why I never thought to fix my eggs in tomato sauce before, now that I have had these. What a great breakfast for my hubby and I. We loved them for our Sunday brunch!

review by:
(29 Nov 2012)


I've made eggs like this but always with Italian seasonings. Was surprised how good the cumin, paprika, and jalapeno were in this dish. Because I used frozen peeled tomatoes (from last summer's garden) the tomato sauce cooked down into more a salsa consistency. Delicious as a dip for tortilla chips after the eggs were gone!

review by:
(4 Feb 2012)