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Huevos Rancheros

Yields 3 servings

  • 6 eggs
  • 1 teaspoon extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 Anaheim chile, de-seeded and finely chopped, or any mild chili pepper (optional)
  • 9 chives, finely chopped
  • 10 snow peas, finely chopped
  • 1 medium tomato, finely chopped
  • ¼ teaspoon oregano
  • ¼ cup fresh cilantro, finely chopped
  • salt and pepper to taste
  • ¼ to ½ ounce grated gruyere cheese
  1. Break the eggs into a bowl, mix, set aside.
  2. Heat the olive oil in a nonstick pan over medium heat, and add the onion and Anaheim chile. Sauté and allow the onion and chile to brown, 3-4 minutes.
  3. Add the chives and snow peas to the pan, and cook together for about 1 minute.  Next add the chopped tomato and cook until soft, 2-4 minutes.
  4. Sprinkle the oregano into the mixture, and add the eggs.  Add the cilantro immediately.  Add salt and pepper to taste.
  5. Allow the eggs to cook for 3 to 5 minutes until they reach the desired consistency, stirring often to make sure they don’t stick to the pan. Top with grated cheese.