Craving a burst of vibrant flavors that transport you straight to a sunny Mexican kitchen? Look no further than our delightful Poached Huevos Rancheros in Simple Salsa! This dish is not just a breakfast; it's a fiesta on your plate, combining perfectly poached eggs with a zesty salsa that will awaken your taste buds. In just 30 minutes, you can whip up a meal that serves four, making it ideal for brunch gatherings or a cozy family breakfast. Get ready to impress your friends and family with this easy-to-follow recipe that promises to become a staple in your culinary repertoire!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large eggs
- 1 cup salsa
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- Salt and pepper to taste
- 4 corn tortillas
- 1/2 cup crumbled queso fresco
Instructions
- Begin by preparing all your ingredients. Chop the cilantro, slice the avocado, and crumble the queso fresco. Set them aside for later use.
- In a medium saucepan, bring 1 cup of salsa to a gentle simmer over medium heat. Stir occasionally to prevent sticking and ensure even heating.
- While the salsa is heating, fill another saucepan with water and bring it to a gentle simmer. You can add a pinch of salt to the water to enhance the flavor of the eggs.
- Once the salsa is simmering, carefully crack each of the 4 large eggs into the simmering salsa. Allow them to poach for about 3-5 minutes, or until the whites are set but the yolks remain runny. You can cover the saucepan with a lid to help the eggs cook evenly.
- While the eggs are poaching, warm the corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side, or you can wrap them in a damp paper towel and microwave them for about 20-30 seconds until warm.
- Once the eggs are done poaching, carefully remove them from the salsa using a slotted spoon, allowing any excess salsa to drain off. Season the eggs with salt and pepper to taste.
- To assemble the dish, place two warm corn tortillas on each plate. Top each tortilla with a poached egg, spooning some of the salsa over the top.
- Garnish each serving with chopped cilantro, sliced avocado, and crumbled queso fresco. Serve immediately while hot.
Tips
- Prep Ahead: To save time, chop the cilantro, slice the avocado, and crumble the queso fresco before you start cooking. This way, you can focus on the actual cooking process without interruptions.
- Perfectly Poached Eggs: For the best poached eggs, ensure the salsa is at a gentle simmer, not boiling. This helps the egg whites set nicely while keeping the yolks runny and delicious.
- Warm Tortillas: If you prefer a more authentic touch, try warming the tortillas over an open flame for a few seconds on each side. This gives them a smoky flavor that pairs beautifully with the salsa and eggs.
- Customize Your Salsa: Feel free to spice up your salsa with additional ingredients like diced jalapeños or roasted peppers for an extra kick.
- Serving Suggestions: Serve the Huevos Rancheros with a side of black beans or a fresh fruit salad for a complete meal that’s both satisfying and nutritious.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 16g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 190mg
