Karen Foster
@kafost
Huevos Rancheros with Salsa and Corn
A delicious and hearty Mexican breakfast dish featuring poached eggs on corn tortillas, topped with a flavorful sauce made from enchilada sauce, salsa, and corn, finished with cheese, sour cream, and olives.
Details
- Cuisine:mexican
- Meal Type:breakfast
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:8
- Views:5
Recipe Information
- Prep time10 min.
- Cook time15 min.
- Total time25 min.
- Servings2
Ingredients
- 1 cup
- 1 cup
- 1/2 cup
- 2
- 4
- 1/2 cup
- 1/3 cup
- 2 tablespoons
Cooking Instructions
Follow our step-by-step guide on how to make Huevos Rancheros with Salsa and Corn.
Step 1
In a large frying pan over medium heat, combine the enchilada sauce, salsa, and frozen corn. Bring the mixture to a simmer.
Step 2
Add the corn tortillas to the pan and let them simmer for about 30 seconds, or until they begin to soften. Transfer the tortillas to a plate and cover them to keep warm.
Step 3
Reduce the heat to medium-low. Crack one egg at a time and gently slide it into the simmering sauce. Spoon some sauce over each egg to help cook them evenly. Cover the pan and poach the eggs to your desired doneness, about 3 minutes for soft yolks.
Step 4
To serve, place one warmed tortilla on a plate. Using a large spoon, lift two poached eggs from the sauce and place them on the tortilla. Spoon extra sauce over the eggs and top with grated Colby cheese, sour cream, and sliced black olives. Repeat with the remaining tortilla, eggs, sauce, and toppings.