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.

17 comments on “Huevos Rancheros with Zucchini

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  1. Paty yo no hablo mucho ingles pero no me pierdo tu recetas. en una sola palabra DELIC IOSOS!!!! Desde Calfornia aunque soy de Guadalajara. Y se paso aprendo ingles.

  2. I gave this ago today, however I did also burn my skillet (not badly thankfully) while cooking my eggs even with following the recipe.

    Still tastes pretty damn good for a first attempt.

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

    1. 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

  4. 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…..

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