Huevos Rancheros With Calabacitas
Huevos Rancheros With Calabacitas
Try this Mexican recipe by Pati Jinich from Pati's Mexican Table.
  • Difficulty Level Easy
  • Technique Puree
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 8 servings
  • For the Salsa:
  • 3 tablespoons Vegetable oil
  • 1 cup chopped White onion
  • 1 Jalapeño, finely chopped, more or less to taste
  • 1+½ pounds ripe Roma tomatoes (about 5 to 7 tomatoes) cored and chopped (don’t discard the seeds)
  • 1 large or 2 medium Zucchinis, chopped (about 2 cups)
  • For the Eggs:
  • 8 Eggs
  • ½ teaspoon Vegetable oil, to cook the eggs
  1. For the Salsa:
  2. 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
  3. Raise the heat to medium-high, add the tomatoes and cook until they become soft, juicy and mushy, about 15 minutes
  4. 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
  5. Remove the lid and turn off the heat
  1. For the Eggs:
  2. Heat a small, 6-inch non-stick skillet over medium-low heat for at least 5 minutes
  3. 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
  4. I give them about 5 minutes, as I like the whites fully cooked and the yolks runny
  5. Serve with a generous amount of salsa on top

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