Huevos Rancheros with Chimichurri
Mexico meets Argentina in these Huevos Rancheros with Chimichurri. Saucy, tangy, and creamy. With perfectly cooked whites and runny yolks!
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Servings: 3
Calories: 309kcal
Equipment
- 1 large skillet
- knife and cutting board
Ingredients
- 1 tablespoon unsalted butter
- ¼ cup red onion thinly sliced
- 1 ½ cups grape tomatoes sliced in half
- ½ green bell pepper thinly sliced
- ½ teaspoon salt divided
- ½ teaspoon dry oregano
- ½ teaspoon red pepper flakes
- freshly cracked black pepper to taste
- 6 eggs
- 3 tablespoon chimichurri for serving
- 3 tablespoon Cotija cheese for serving
- fresh cilantro for serving
Instructions
- Melt the butter in a large skillet over medium heat and sauté the sliced red onion until translucent, about 2-3 minutes.
- Add the tomatoes, bell peppers, salt, pepper, oregano, red chili flakes, and ¼ cup water. Reduce the heat to medium-low, and simmer, covered, until the tomatoes are soft, about 5 minutes.
- Crack the eggs over the veggies, sprinkle a little more salt over the eggs, cover, and cook until the eggs are cooked to your liking.
- Serve with Mexican crema (or sour cream), chimichurri, Cotija cheese, and fresh cilantro on top.
Nutrition
Calories: 309kcal | Carbohydrates: 8g | Protein: 15g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 389mg | Sodium: 763mg | Potassium: 419mg | Fiber: 2g | Sugar: 1g