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Huevos Rancheros in Tomatillo Ranchero Sauce

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“This is a delightful way to have huevos rancheros without alot of added fat and calories. The dish is easy to prepare for 1, 2 or even 4. I have given directions for 4. The sauce can be stored refrigerated for up to a week or put in containers and frozen for later. Enjoy a taste of New Mexico!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare the sauce ahead of time by placing the ingredients in Vita-Mix along with 1 cup of water; quickly increase speed to high; allow to run for 4 to 5 minutes or until steam escapes from opening; adjust with salt and pepper to taste.
  2. If you do not have a Vita-Mix and are using a standard blender, place the tomatillos, garlic and onion in medium skillet along with enough oil to coat the bottom; sauté until onion and garlic are soft; approximately 5 minutes.
  3. Add the hot water and additional spices, simmer for 20 to 30 minutes; pour cooked ingredients into blender container and process until smooth; adjust salt and pepper to taste.
  4. Pour the sauce into a quart jar and refrigerate until ready to use.
  5. For the huevos rancheros, preheat oven to 350 degrees.
  6. Lightly spray individual ramekins with non-stick cooking spray and place on a cookie sheet. The ramekins I used measured 5 inches across and 1 inch deep.
  7. Place a cut tortilla in the bottom of each dish, top with egg in center.
  8. Sprinkle 1/4 of the canned beans around each casserole leaving the yolk exposed.
  9. Pour the 1 - 1 1/2 cups tomatillo sauce over the beans, again leaving yolk exposed; top with grated cheese.
  10. Place in pre-heated oven and bake for 15 minutes; lightly cover each with foil and bake an additional 5 minutes or until yolk is slightly runny and white is set.
  11. Top with additional grated cheese if desired.
  12. Enjoy!
  13. Please Note: The cooking time does not reflect the time to cook the ranchero sauce.

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