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Home Latest Posts Uncategorized Huevos Rancheros
By Catherine McCord
Mar 22, 2011
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Published August 4, 2022 by Catherine McCord
Categorized in Uncategorized
About the Author
Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.
One thing we like to do is poach the eggs in the salsa on medium-low heat after the salsa reaches a simmer. Make wells in the salsa put in the eggs and cover (4-5 min for runny yolks and 6-7 min for set yolks). Caution: if you use really spicy salsa it will only get hotter as some of the water cooks off so be careful on which salsa you start with.
Just had these for lunch – SOOOOOO GOOD! I had these for the first time just this year while we were in California (hard to find Mexican food on the prairies!) I’m so glad I can make them at home – and they are healthy! Thank you!
Also delicious with black beans!
Love that idea!
What makes this so high in sodium? Or is it 910 mg total (so divide by 4 to get around 225-230 mg/serving)?
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