Huevos Rancheros from Egg Farmers of Ontario |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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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. Ingredients:
2 tablespoons cooking oil |
1 medium onion, chopped |
1 (28 ounce) can diced tomatoes |
2 teaspoons chili powder |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
6 eggs |
corn or flour tortillas, hot cooked rice, or toast |
chopped fresh cilantro (optional) |
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.
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