Huevos Rancheros


  • 14.5 oz. can diced tomatoes, undrained
  • 4.5 oz. can chopped green chiles, undrained
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon pepper
  • 4 eggs
  • 2 tablespoons chopped green onions
  • Sliced limes for garnish


  1. Combine the first 7 ingredients in large skillet; stir well, & bring to a boil. Cover, reduce the heat, & simmer for 10 minutes.
  2. Break each egg into a custard cup, and slip eggs from cups into mixture. Cover and simmer for 6 minutes or until the eggs are done. Remove eggs with a slotted spoon.  Spoon the tomato mixture onto each of 4 plates, and top with eggs.
  3. Sprinkle green onions & cilantro over each serving. Serve as is or over chopped lettuce with lime slices.  (Optional: Cauliflower tortillas/rice, salsa, shredded sharp cheese and avocado slices.)