Huevos Rancheros from Egg Farmers of Ontario

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Poaching eggs in a favourful sauce is a favourite way John and Jeanette Vanderwerff of St. Anns enjoy the eggs their hens lay.

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Published on August 4, 2021
2
2
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
3
Yield:
3 servings
Jump to Nutrition Facts

Ingredients

  • 2 tablespoons cooking oil

  • 1 medium onion, chopped

  • 1 (28 ounce) can diced tomatoes

  • 2 teaspoons chili powder

  • 1 teaspoon dried oregano

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 6 eggs

  • 3 (6 inch) Corn or flour tortillas, hot cooked rice, or toast

  • ¼ teaspoon Chopped fresh cilantro

Directions

  1. Heat oil in a large skillet. Add onion; saute until softened, about 5 or 6 minutes. Stir in tomatoes, chili powder, oregano, salt and pepper. Simmer for 10 to 12 minutes to blend flavours, stirring occasionally.

  2. One at a time, break eggs into a small bowl and then into the sauce. Cover skillet and cook over medium heat until eggs are done as desired, about 6 minutes.

  3. Serve over rice, tortillas or toast. Garnish with cilantro if desired.

Nutrition Facts (per serving)

339 Calories
19g Fat
26g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 339
% Daily Value *
Total Fat 19g 24%
Saturated Fat 4g 22%
Cholesterol 327mg 109%
Sodium 952mg 41%
Total Carbohydrate 26g 9%
Dietary Fiber 5g 19%
Total Sugars 9g
Protein 15g
Vitamin C 24mg 118%
Calcium 176mg 14%
Iron 8mg 47%
Potassium 589mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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