Mole Huevos Rancheros

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Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4

If you prefer, you can scramble the eggs. Break the eggs into a bowl, beat until frothy with a fork, and season lightly with salt and pepper. Cook the eggs in the butter, stirring frequently, until they form soft curds.


  • 4 cups turkey breast in mole, with meat shredded
  • 6 Tbs. (3/4 stick) unsalted butter
  • 8 corn tortillas
  • 8 eggs
  • Salt and freshly ground pepper, to taste
  • 1 cup tomato salsa, plus more for serving
  • 6 oz. queso fresco or Monterey jack cheese, crumbled or shredded
  • 6 Tbs. sour cream
  • 1 avocado, halved, pitted, peeled and sliced


Prepare the ingredients
Preheat a broiler.

In a saucepan over medium heat, warm the turkey and mole sauce, stirring occasionally, until hot, 5 to 7 minutes. Meanwhile, in a large fry pan over medium-low heat, melt the butter. Remove the pan from the heat. Using a basting brush, lightly brush each tortilla on both sides with a little of the melted butter and place in a single layer on a rimmed baking sheet. Place the tortillas under the broiler and broil, turning once, until golden brown and crisp on both sides, 2 to 3 minutes per side. Watch closely, as they can burn easily. Place 2 tortillas on each of 4 plates.

Cook the eggs
Return the fry pan with the butter to medium heat. When the butter is hot, carefully break each egg into the pan and sprinkle with salt and pepper. Cook until the whites are opaque and the yolks are done to your liking, about 5 minutes for cooked but still-runny yolks. As the eggs cook, baste them by spooning the butter in the pan over the tops.

Finish the dish
Spoon the warm turkey mole over the tortillas. Transfer 2 fried eggs to each plate and garnish each egg with the salsa, cheese, sour cream and avocado. Serve immediately, passing additional salsa at the table. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).

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