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Eggs Rancheros

By Vicki in CT on January 20, 2009

Photo by Vicki in CT

1 Reviews

Prep Time: 1 mins
Total Time: 6 mins
Servings: 1

Photo by Vicki in CT

About This Recipe

"This recipe was created because I had left over ranchero sauce from Steak Rancheros (Steak Rancheros). Makes a super simple but delicious breakfast/brunch or light supper. Basically poaching eggs in a savory sauce."

Ingredients

1/2 cup Mexican red sauce ( Recipe #349503 more or less)
1 taco shell ( broken in half)
1 tablespoon cheese ( grated)
2 eggs

Directions

Heat sauce to simmer in small non stick skillet.
Meanwhile place cheese on shell and toast until cheese is melted.
Break two eggs, separating them, into simmering sauce.
Cover and cook until set (I like the yolk slightly runny). Approximately 3-4 minutes.
Place cooked shell on place. Top with eggs and sauce. Season if needed but sauce is already seasoned.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (127 g)

Servings Per Recipe: 1

Amount Per Serving: %
Calories 255.2
Calories from Fat 147: 57%

Amount Per Serving: %
Total Fat 16.3g: 25%
Saturated Fat 5.6g: 28%
Cholesterol 431.8mg: 143%
Sugars 0.8 g
Sodium 323.0mg: 13%
Total Carbohydrate 10.2g: 3%
Dietary Fiber 1.0g: 4%
Sugars 0.8 g: 3%
Protein 16.2g: 32%

Reviews

"Made a great brunch for me today before I ran out the door! I didn't have a taco shell, so used a whole grain tortilla and put in a 350* oven for about 10 minutes to crisp, simmered the egg in salsa, and used mozzarella cheese. So good and easy too! Thanks Vicki! Made for Everyday is a Holiday tag."

By Sharon123 on December 04, 2009 | 1001047