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Huevos Rancheros


Huevos Rancheros

4 tbsp Olive oil
1/4 cup Spanish onions, finely chopped
1 tsp. Fresh garlic, finely crushed
3 cups Tomato sauce
3 pieces  Serrano chilies, diced
1 tsp. Chili powder
2 tbsp. Cilantro, chopped
1/4 cup Vegetable oil
6 tbsp. Butter
12 Eggs, beaten


In medium heat, put olive oil in a large skillet and add garlic and onions, sauté and stir occasionally for 4-5 minutes, until onions soften but not brown..

Stir the tomatoes, chilies, salt and chili powder.

When the sauce comes to a boil, reduce to low heat, simmer, uncover, stirring occasionally for 15 minutes and add the cilantro.

Turn off heat cover the sauce pan.

In a separate large skillet, with a moderate heat melt the butter, pour the scramble eggs then add the sauce on the top of eggs and serve.

Serve 6 people.


Simple tip:

This is normally serve as Mexican breakfast, but this can be eaten as a light lunch also.



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Last modified: May 26, 2003