If you are looking for a quick, easy and comforting skillet breakfast (that’s just as good for brinner) think of Eggs Poached in Rancheros Sauce. Cozy enough for the family & just fun enough for guests, Eggs Poached In Rancheros Sauce has got to be it. Plus this recipe has just enough spice to keeps things interesting and not too much for anyone.
I’ve been seeing a lot of recipes for eggs poached in Italian sauces, but if your heart leads you to Mexican or Southwestern cuisine like mine does, you’ll love this breakfast!
about eggs poached in rancheros sauce
Rancheros Sauce is a “garden” sauce of onion, peppers, and tomatoes with a touch of spice and a hit of vinegar, slowly cooked to a spicy, sweet/sour deliciousness. It’s not really hot, but it is “interesting.” The creamy egg works so well with that sauce and it all melds into one amazing breakfast skillet.
I couldn’t resist a few avocados, a little fresh onion and a tangle of tortilla strips (those tortilla strips are just to keep me from being too healthy! Leave them off for a lower carb option) on my Eggs Poached in Rancheros Sauce, but you can add a little cheese and/or a sprinkle of cilantro, too. Maybe some lime. Oh, and did I mention sour cream, or for more of a breakfast vibe, maybe a little Greek Yogurt? Dress them any way you’d like to dress your favorite Mexican or Southwestern dishes.
A few of my Pickled Red Onions would be fantastic, maybe a few of my Refrigerator Pickled Jalapenos or my Cowboy Candy. If you want to add a little more heft to the meal, Refried Beans can never be wrong!
And of course, never be afraid to pass that hot sauce! Or a series of hot sauce from mild to wild, like we do at our house. Then anyone who does like a serious hit of spice in the morning to get them going can add as they please.
saving time & money on eggs poached in rancheros sauce
You can make the Rancheros Sauce & do the eggs in the same skillet, but if you plan ahead a bit, just make up a batch of the Rancheros Sauce to have on hand to spin out for dishes like this. Divide it into two and toss it in the freezer and you can pull out as needed to make this dish in minutes.
My pics show a single serving of Eggs Poached in Rancheros Sauce but it’s just as easy to make a large skillet full for the whole family. The recipe is really very easy & so versatile. As long as you have enough of the sauce in the pan to simmer the eggs, you can use as little or as much sauce as you’d like, and as a few or as many eggs as you need.
As far as cost, eggs aren’t expensive (well, some are and then this is even more important) so watch for them on sale and pick up extra when they are at a low. They keep very well for several weeks. When you see a sale on avocados, pick up several at various stages of ripeness, you’ll have sale priced avocados on hand for weeks. Usually, tortillas are several places in the store. Check the Mexican food aisle, International Aisle, and the refrigerator cases and compare prices.
I just wanted to mention if you’re one of those who can’t stomach poached eggs, make this dish up with scrambled eggs. Just scramble the eggs, heat up the Rancheros Sauce and spoon the sauce over the eggs. Don’t forget to garnish. It will still blow you away! And if a Rancheros Sauce is just too much, even made ahead, try this recipe with a little salsa and some canned diced tomatoes. Just add the salsa to taste, then pass the rest..
Eggs Poached in Rancheros Sauce
Eggs are poached in a simple & classic garden Rancheros sauce and garnished with avocado, red onion and a tangle of tortilla strips. Make for one or for a crowd.
- 1/2 recipe Rancheros Sauce (about 1 1/2 cups)
- 1 tablespoon oil
- 4 eggs
- 1/2 cup oil (for the tortilla strips)
- 2 small tortillas, corn or flour, cut into small strips
- 1 avocado, diced
- a little red onion, diced, for garnish
Heat the tablespoon of oil in a skillet over medium heat, turning the skillet to make sure it is well coated. Add the Rancheros sauce and heat until just simmering.
Using a spoon, make four “divots” in the sauce. Crack an egg into a small cup, gently deposit into the divot, turn down the heat to a bare simmer and cover the pan. Simmer for about 5 to 6 minutes, until eggs are desired doneness.
In the meantime, place the 1/2 cup oil into a small high sided skillet or a saucepan. Heat to about 350 degrees F., or until a small piece of a tortilla strip bubbles vigorously when dipped in the oil.
Add the rest, working in batches. As the strips start to firm up, stir them around so they bend and tangle together. Turn over and continue to cook until golden brown. Remove, salt to taste, and drain of a paper towel or brown paper bag.
When eggs are done, garnish with the avocado, red onion, and tortilla strips.
Notes:
- This recipe is more of a guideline than a set in stone recipe. Make as many or as few eggs as you’d like, using as much or as little Rancheros Sauce as you want.
- Prep time assumes the Rancheros sauce is already made. The Rancheros Sauce will take about 20-25 minutes to make if it’s not already made.
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I’ll be bringing Eggs Poached in Rancheros Sauce to Fiesta Friday #215, hosted this week by Laurena @ Life Diet Health and Alex @ Turks Who Eat. We’d all love it if you stop by & see a collection of recipes and posts by the fantastic food bloggers who’ve joined in.
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