Huevos Rancheros with Zucchini

Huevos Rancheros with Zucchini
Print Recipe
4 servings Huevos Rancheros con Calabacitas
Ingredients
  • 3 tablespoons vegetable oil
  • 1 cup chopped white onion
  • 1 jalapeño finely chopped, more or less to taste
  • 1 1/2 pounds ripe Roma tomatoes cored and chopped, don’t discard the seeds (about 5 to 7 tomatoes)
  • 1 large or 2 medium zucchinis chopped (about 2 cups)
  • 8 eggs
  • 1/2 teaspoon vegetable oil to cook the eggs
To Prepare
  • To make the salsa: In a large skillet, heat 3 tablespoons of oil over medium heat until hot, but not smoking, then add the onion and jalapeño, cook, stirring occasionally, until completely soft and translucent, about 6 to 8 minutes. Raise the heat to medium-high, add the tomatoes and cook until they become soft, juicy and mushy, about 15 minutes.
  • Reduce the heat to low, add the zucchini, cover, and cook for about 6 minutes or until zucchini is cooked through but still with a crisp bite, and the tomatoes are completely mushy. Remove the lid and turn off the heat.
  • To make the eggs: Heat a small, 6-inch non-stick skillet over medium-low heat for at least 5 minutes. Add half a teaspoon oil, once hot, crack two eggs at a time into the pan, sprinkle with salt to taste, cover with a lid, and cook to your preferred doneness. I give them about 5 minutes, as I like the whites fully cooked and the yolks runny. Serve with a generous amount of salsa on top.
Ingredients
  • 3 tablespoons vegetable oil
  • 1 cup chopped white onion
  • 1 jalapeño finely chopped, more or less to taste
  • 1 1/2 pounds ripe Roma tomatoes cored and chopped, don’t discard the seeds (about 5 to 7 tomatoes)
  • 1 large or 2 medium zucchinis chopped (about 2 cups)
  • 8 eggs
  • 1/2 teaspoon vegetable oil to cook the eggs
To Prepare
  • To make the salsa: In a large skillet, heat 3 tablespoons of oil over medium heat until hot, but not smoking, then add the onion and jalapeño, cook, stirring occasionally, until completely soft and translucent, about 6 to 8 minutes. Raise the heat to medium-high, add the tomatoes and cook until they become soft, juicy and mushy, about 15 minutes.
  • Reduce the heat to low, add the zucchini, cover, and cook for about 6 minutes or until zucchini is cooked through but still with a crisp bite, and the tomatoes are completely mushy. Remove the lid and turn off the heat.
  • To make the eggs: Heat a small, 6-inch non-stick skillet over medium-low heat for at least 5 minutes. Add half a teaspoon oil, once hot, crack two eggs at a time into the pan, sprinkle with salt to taste, cover with a lid, and cook to your preferred doneness. I give them about 5 minutes, as I like the whites fully cooked and the yolks runny. Serve with a generous amount of salsa on top.

  • Marguerite Sabo

    Live in Puerto Penasco, Sonora,MX and love cooking and eating mexican food. Making your Orange flan for my dinner company tonight.

    • Pati

      Nice!

  • Marguerite Sabo

    the flan was great and all guest enjoyed. Looking forward to more good meals

  • Cesaar Santucci

    Great idea to use the zuccini! Also finally found samon pprep that I like.

    thanks so muck!!!

    Ceasar

    • Pati

      Thanks!

  • daphne

    the best ,its easy and fast and healthy.

    • Pati

      Glad you like the recipe!

  • Josie Sutherland

    I made huevos rancheros & Yucatan Style french toast today for my husband and I, really love them….I’m going to make them for my daughters & grandkids…..

    • Pati

      Thank you, Josie!

  • I am looking for recepie on salmon that you put in icebox for up to 3days thank you

  • Rebecca N Kavanaugh

    I love you copking show.have prepared some of your dishes. Delicous!!! Does tour cookbook contain all the recipes?

    • Pati

      Hi Rebecca, Thank you for watching! My cookbook has some recipes from the show, and many I was saving especially for the book. All of the recipes from the TV show are on my website under “TV Show.”

      You can find my book here: http://amzn.to/1iwwHze