Huevos Rancheros Recipe

CookingNook.com's Huevos Rancheros

1/4 cup olive oil
1 crushed clove garlic
2 meium size finely chopped onions
1 large finely chopped green pepper
1 cup peeled, seeded and chopped fresh tomatoes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons chilli powder
1/4 teaspoon oregano
1/8 teaspoon cumin
8 eggs
strips of red pimento
grated cheese

Heat the oil in a skillet. Sauté the garlic in the oil over a medium low heat for 5 minutes or until softened. Make sure the garlic doesn't burn, as it gets bitter if it does.

Remove the garlic and sauté the onions and pepper until soft. Add the tomatoes and seasonings. Simmer, covered until the mixture is thick and the tastes have blened together.

Adjust the seasoning to taste, including the amount of heat.

Fry, poach eggs or scramble the eggs. Pour the sauce over the eggs, allowing 2 eggs per serving.

Baked Huevos or Mexican Eggs

Preheat the oven to 450°F.

Pour the sauce into a heatproof shallow dish or 4 individual casseroles. Place the uncooked eggs over the sauce. Garnish with strips of pimento if desired. Sprinkle with grated cheese. Bake a few minutes until the eggs are set.

Bake delicious, healthy tacos without the grease or fat. The pans are made of heavy-gauge pure aluminumized steel with non-stick surface. Also excellent for baking bread. Recipes included. Chicago Metallic 2-pc. Nonstick Premium Nonstick Tortilla and Taco Pan Set

• Serving suggestion: Make tortilla bowls by frying small tortillas around a metal ladle and put sauce in the tortilla shell bowl. Place 1 cooked egg in each shell if you are using a small tortilla or two if using a larger one and top with a bit more sauce.
• Traditionally huevos rancheros is made with fried eggs, but poached works well too and they don't have the fat content. You can also scramble the eggs and pour the sauce over.