Huevos Rancheros from Egg Farmers of Ontario

Huevos Rancheros from Egg Farmers of Ontario


"Poaching eggs in a favourful sauce is a favourite way John and Jeanette Vanderwerff of St. Anns enjoy the eggs their hens lay."
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40 m servings 339 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 327 mg
  • 109%
  • Sodium:
  • 952 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large skillet. Add onion; saute until softened, about 5 or 6 minutes. Stir in tomatoes, chili powder, oregano, salt and pepper. Simmer for 10 to 12 minutes to blend flavours, stirring occasionally.
  2. One at a time, break eggs into a small bowl and then into the sauce. Cover skillet and cook over medium heat until eggs are done as desired, about 6 minutes.
  3. Serve over rice, tortillas or toast. Garnish with cilantro if desired.



I baked my flour tortillas in my mini tortilla shell pans (don't use them nearly enough), and used a can of diced Spicy Red Pepper Tomatoes which gave this dish just the perfect amount of spicin...