Huevos Rancheros with Portobello

Huevos Rancheros with Portobello

Ingredients and Directions

Ranchero Sauce


  1. Heat ¼ cup oil in large sauté pan over medium heat.

  2. Add onion, garlic and jalapeños and cook for 3 minutes or until vegetables have softened.

  3. Add tomatoes and remaining spices and cook for another 5 minutes, or until tomatoes have softened and begun to thicken.

  4. Pulse in food processor a few times, until a chunky sauce forms.

  5. Keep warm.


  • 1/4 cup oil
  • 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded and diced
  • 6 medium tomatoes, diced
  • 1 tsp. Mexican oregano
  • 1 tsp. cumin
  • 1 tsp. Ancho chile, ground
  • 1 tsp. kosher salt
Portobello Mushrooms


  1. Brush each mushroom cap generously with olive oil (both sides) and season with salt and pepper.

  2. Roast on a baking sheet, stem side down, at 400° F for about 15 minutes, or until softened. Keep warm.


  • 12 Portobello mushroom caps (3-4 in.), stems removed
  • Olive oil
  • Salt and pepper, to taste


  1. Whisk 2 eggs (½ cup liquid whole eggs) with pinch of cumin, salt and pepper and pour into a spray-coated 8-inch nonstick sauté pan.

  2. Cook eggs until firm throughout, with no visible liquid egg remaining.

  3. Spoon scrambled eggs into one mushroom cap and place in a shallow bowl.

  4. Garnish with 1/3 cup warm Ranchero sauce, ¼ avocado (diced), and ¼ cup tortilla strips. Garnish with 2 tablespoons sour cream.

    NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

    *If using frozen or liquid whole egg product.


  • 2 lb., 10 oz. eggs* (24 large), beaten
  • olive oil
  • salt and pepper, to taste
  • 3 avocados, diced
  • 3 cups corn tortilla strips, fried
  • 1 1/2 cups sour cream

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.