Liturgical Year : Recipes : Huevos Rancheros

Catholic Recipe: Huevos Rancheros

INGREDIENTS

2 Tablespoons vegetable oil
1 large onion, sliced
1 large green pepper, sliced
1 garlic clove, peeled and slashed
1 Tablespoon flour
2 cans (1 pound each) whole tomatoes
1 teaspoon salt
2 teaspoons chili powder
1/4 teaspoon oregano
6 eggs
1/4 pound sharp Cheddar cheese, cubed
12 pitted black olives
6 anchovy fillets

Details

Serves: 6

Prep Time: 40 minutes

Difficulty: ★★☆☆

Cost: ★★☆☆

For Ages: 11+

Origin:

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Food Categories (2)

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Feasts (4)

This recipe is similar to an Italian recipe translated as "eggs in purgatory." This can be a delicious dinner recipe, or served for brunch. The eggs are cooked in a sauce of tomatoes, green peppers, onions, olives and cheese.

DIRECTIONS

Heat oil; add onion, green pepper, and garlic; cook gently about 5 minutes. Blend in flour. Drain tomatoes; add tomatoes to onion mixture; cook over low heat, stirring for about 3 minutes. Add seasonings; cook 5 minutes. Discard garlic; turn tomato mixture into shallow baking dish. Make 6 depressions in tomato mixture; drop an egg carefully into each. Dot sauce between eggs with cheese cubes and olives. Bake at 350° about 12 minutes or until eggs are set. Top each egg with anchovy fillet. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965