Mom's Huevos Rancheros recipe
All Recipes Breakfast and Brunch Recipes Eggs
Ingredients
- 1 cup enchilada sauce 1 cup salsa ½ cup frozen corn 2 corn tortillas 4 eggs ½ cup grated Colby cheese ⅓ cup sour cream 2 tablespoons sliced black olives, or more to taste
Nutrition Info
- 530.9 caloriescarbohydrate: 41.8 gcholesterol: 371.1 mgfat: 31 gfiber: 6.5 gprotein: 25.9 gsaturatedFat: 14.2 gservingSize: -sodium: 1561.1 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Mom's Huevos Rancheros
Directions
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Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.