Mediterranean Huevos Ranchero (Eggs in Tomato Sauce)
Recipe: #4454
January 31, 2012
Categories: Breakfast, Eggs, Mediterranean, Brunch, Gluten-Free, High Protein, Non-Dairy, Vegetarian, Spicy, Vegetarian Dinner, more
"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 is 3 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
2 Reviews
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