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Poached Huevos Rancheros

This might be just the ticket when you’re looking for something tasty and really fast.

Recipe information

  • Yield

    serves 2

Ingredients

2 cups of your favorite salsa or Blender Tomato Hot Sauce (page 244)
4 eggs
4 tortillas (corn or flour)
1 1/3 cups grated Monterey Jack or Cheddar cheese

Preparation

  1. Step 1

    Pour the salsa into a lightly oiled medium skillet and bring it to a simmer. Make four wells in the salsa and break an egg (being careful not to break the yolk) into each one. Reduce the heat to low, cover, and poach the eggs for about 3 minutes. Meanwhile, warm the tortillas in a dry skillet on the stovetop.

    Step 2

    Remove the skillet with the poached eggs from the heat, sprinkle the cheese on top, cover, and let sit long enough to melt the cheese. Transfer each egg, with a scoop of salsa, onto one of the warm tortillas and serve right away.

  2. Serving & menu ideas

    Step 3

    Serve with a tossed green salad topped with avocado slices and Cilantro Lime Dressing (page 225) or with refried beans or Corn on the Cob (page 188), and cantaloupe.

Cover of the cookbook Moosewood Simple Suppers with a red floral motif.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
TagsEggMonterey JackCheeseDairyMainDinnerBrunchGluten FreeNut FreeVegetarianQuickEasy5 Ingredients or FewerWeeknight MealsPoachCookbooks
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