Canada USA

Huevos Rancheros

Roasted Red Pepper Soup with Jalapeno Cream


1 tbsp corn or canola oil

1 small onion

1 jalapeno pepper, seeded and minced

1 red pepper

1 clove garlic, minced

1 tsp cumin

1 tbsp mild chili powder

4 large tomatoes, seeded and chopped or 1 large can diced tomatoes, drained

salt and pepper, to taste

8 eggs

8 flour tortillas

grated monterey jack or cheddar cheese

cilantro, chopped


In a large cast iron pan set over the side burner or on the barbecue on MEDIUM/LOW, heat oil and add onions and peppers. Cook, stirring until softened. Add garlic, cumin and chili powder and sauté 30 seconds before adding tomatoes. Continue cooking until tomatoes are soft, and the sauce begins to thicken. Season with salt and pepper.

Make 8 "wells" in the tomato mixture and carefully crack an egg into each one. Cover the pan with a large lid and cook until eggs are poached to desired doneness, about 5 minutes.

Meanwhile, lightly brush both sides of the tortillas with corn or canola oil. Lightly grill each side until heated.

To serve, place the tortilla on a heated plate. Scoop an egg and some tomato sauce onto the tortilla and garnish with shredded cheese and cilantro.

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