Ok, so I don’t really know if “creamy” is the right word, but I need to preface this recipe with something, because it isn’t like any other huevos rancheros recipe I have been able to find online.
Why was I looking online for those recipes? Because I had these memories of my mother making this amazing dish that had eggs, cheese and a chili sauce in it. I also remembered calling it “huevos rancheros.” Every recipe I could find by that name ended up being basically a fried egg topped with Mexican-esque toppings.
I had basically given up, and decided I had imagined the whole thing when I was looking through the cookbook my mom gave Heather before our wedding: More-With-Less. It had a recipe for huevos rancheros that matched my memories! Not only that, but my mom had even added a note next to their version saying that it was one of my favorites growing up!
At this point I did some adapting, because the recipe called for six eggs and cooking down two large tomatoes!
The results are every bit as good as I remember. I left the Mozzarella cheese in the recipe, and it’s what I used in the picture, but next time I make this I will probably switch to using cheddar or cheddar blend as I feel it would go better with the Mexican theme, and the remaining slices in the package are more useful 🙂
Here is what I ended up with:
“Creamy” Huevos Rancheros:
(Adapted from the More-With-Less cookbook)
- 1/2 can diced tomatoes
- 1/2 can tomato sauce
- 1/3 cup diced onions
- 1/3 cup diced green pepper
- 1 clove garlic, minced
- 1T Chili powder
- 1/4t cumin
- 1/4t oregano
- 2 eggs
- 2 slices of mozzarella cheese
- Saute the onions, pepper, and garlic, with some olive oil until softened.
- Add tomatoes, tomato sauce, and seasonings.
- Cover and cook over medium heat for about 10 minutes
- Crack eggs into the sauce, cover with cheese slices, then return cover to pot
- Leg eggs poach over low heat for 4 to five minutes
-Jordan
Nelsons 