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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Huevos Rancheros Recipe

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This recipe for Huevos Rancheros is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1T extra virgin olive oil
2 scallions, white a green parts separated and sliced thin
2 garlic cloves, sliced thin
1 16 oz jar salsa
1T minced canned chipotle chile in adoba sauce
1 1/2 tsp packed brown sugar
4 oz pepper jack cheese, shredded (1 cup)
4 large eggs
salt and pepper
1T chopped fresh cilantro
4 (6 inch) corn tortillas, warmed
Directions:
Directions:
1. Heat oil in 10 inch nonstick skillet over medium high heat until shimmering. Add scallion whites and garlic and cook until softened, about 3 minutes.
2. Off heat, stir in salsa, chipotle, and sugar. Sprinkle pepper jack cheese evenly over salsa mixture. Using rubber spatula, make four 2 inch diameter wells in salsa mixture evenly around perimeter of skillet. (Skillet bottom should be visible in each well). Crack one egg into each well and season with salt and pepper.
3. Return skillet ot medium high heat and bring to boil. Cover, reduce heat to medium low, an cook until agg whites are set and no watery patches remain, 4 to 6 minutes for runny yolk, 6 to 8 minutes for set yolks, rotating skillet occasionally for even cooking. Sprinkle with cilantro and scallion greens. Serve with tortillas.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Favorite is CHI-Chi's Mild Thick & Chunky Salsa. It is thick enough to hold wells for the eggs; a watery salsa won;t hold the wells, and pico de gallo is too chunky to feel like part of the finished dish.

 

 

 

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