I love Huevos Rancheros for breakfast, but it also makes a quick, easy and healthy vegetarian dinner. Traditionally, the eggs are fried and served on top of the salsa, but I like to only use one pot, and cook the eggs right in the salsa.
2 brown onions, chopped
2 cloves garlic, minced
1 green capsicum (bell pepper), chopped
2 tbs mexican chilli powder (to taste)
1 jar fire roasted peppers, drained & chopped
2 tins diced tomatoes
8 eggs
- In a large frypan on medium-high heat, saute onion, garlic, capsicum and chilli powder for about 5 minutes, until onion is soft.
- Add fire-roasted peppers and tomatoes. Simmer on low heat for 10 minutes until reduced and thickened.
- Use a spoon to make some divots it the salsa and crack in the eggs. Cover frypan, and cook until eggs are done to your liking (about 3-5 minutes for soft yolks, 5-7 minutes for hard yolks).
- Serve with warm tortillas.
