Pierogy Huevos Rancheros Skillet
TOTAL TIME
23
MINUTES
PREP TIME
10
MINUTES
INGREDIENTS
9
SERVINGS
4
Ingredients
- 1 bag Mrs. T’s Classic Cheddar Pierogies (full-sized)
- 2 tablespoons olive oil, divided
- 4 eggs
- 1 1/2 cups store-bought fresh salsa
- 1 (8-ounce) can red enchilada sauce
- 1/2 cup shredded cheddar cheese
- 1 small avocado, peeled, pitted and sliced
- Chopped fresh cilantro, for garnish
- Red pepper hot sauce, for serving
Directions
- Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium heat. Add the pierogies and cook for 8 minutes, until golden-brown, turning occasionally. Transfer to plate and set aside.
- In the same skillet, heat remaining oil. Crack the eggs into skillet and fry, covered, until whites are set and yolks are runny, about 2 to 3 minutes. Transfer to a plate and set aside for topping huevos rancheros.
- In the same clean skillet over medium heat, add the salsa and enchilada sauce. Bring to a simmer. Stir in pierogies and cook until coated, about 1-2 minutes.
- Sprinkle with the cheddar cheese. Top with eggs and garnish with avocado and cilantro. Serve with hot sauce and enjoy
