Traditional Huevos Rancheros
Traditional Huevos Rancheros Recipe
Huevos Rancheros, or “ranch-style eggs,” is a hearty yet simple Mexican breakfast dish. Versions vary based on the available ingredients, but the basic formula is almost always the same: Fried eggs are draped with a fresh, spicy tomato salsa and served with warm tortillas.
For a simple salsa with big flavor, roast canned diced tomatoes with green chiles, onion, chili powder, and garlic.
To avoid a dry salsa, combine the roasted vegetables with some of the liquid from the canned tomatoes.
Although many traditional recipes call for fried eggs, use poached eggs. This method ensures that the eggs pick up much of the flavor from the salsa.
Adjust oven rack to middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper.
Drain tomatoes in fine-mesh strainer set over bowl, pressing with rubber spatula to extract 1 3/4 cups tomato juice; discard extra juice. Whisk sugar and lime juice into tomato juice.
Traditional Huevos Rancheros – Cooking Instructions
In separate bowl, combine onion, chiles, oil, chili powder, garlic, 1/2 teaspoon salt, and drained tomatoes.
Spread tomato mixture evenly over prepared sheet.
Roast until charred in spots, 35 to 40 minutes, stirring halfway through baking. (Tomato juice mixture and roasted vegetables can be refrigerated separately for up to 24 hours; reheat vegetables in microwave for 45 seconds and bring juice to room temperature before continuing.)
Reduce oven temperature to 400 degrees.
Combine roasted vegetables and tomato juice mixture in 13 by 9-inch baking dish, season with salt and pepper to taste, and sprinkle evenly with pepper Jack.
Using spoon, make 8 indentations (2 to 3 inches wide) in tomato mixture.
Crack 1 egg into each indentation and season eggs with salt and pepper.
Bake until egg whites are just beginning to set but still have some movement when dish is shaken, 13 to 16 minutes.
Transfer dish to wire rack, tent with aluminum foil, and let sit for 5 minutes.
Sprinkle with avocado, scallions, and cilantro.
Serve immediately with tortillas.
Traditional Huevos Rancheros Ingredients
2 (28-ounce) cans diced tomatoes
1 tablespoon packed brown sugar
1 tablespoon lime juice
1 onion chopped
1 cup chopped green chilies
1/4 cup extra virgin olive oil
3 tablespoons chia powder
4 garlic cloves, sliced thin
Salt and pep1per
4 ounces pepper Jack cheese, shredded (1 cup)
8 large eggs
1 avocado, halved, pitted, and diced
3 scallions, sliced thin
1/3 cup minced fresh cilantro
8 (6-inch) corn tortillas, warmed