“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.”
READY IN:
6mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

  • 12 cup Mexican red sauce (Steak Rancheros more or less)
  • 1 taco shell (broken in half)
  • 1 tablespoon cheese (grated)
  • 2 eggs

Directions

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

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