Huevos Rancheros

From Cook's Country | August/September 2014

Why this recipe works:

This spicy dish of eggs, charred chiles, and tortillas makes for an eye-opening breakfast but is often hard to put together for four people. For maximum flavor with little effort, we roasted diced tomatoes with brown sugar, lime juice, green chiles, chili powder, and garlic that we bloomed in… read more

This spicy dish of eggs, charred chiles, and tortillas makes for an eye-opening breakfast but is often hard to put together for four people. For maximum flavor with little effort, we roasted diced tomatoes with brown sugar, lime juice, green chiles, chili powder, and garlic that we bloomed in oil in the microwave. We spread that flavorful mixture in a 13 by 9-inch baking dish, made divots in the mixture to hold our eggs (eight divots in all), sprinkled cheese over the divots, added our eggs, and baked the eggs for about 15 minutes, until just set. Topped with avocado, scallion, and cilantro and served with warm corn tortillas, huevos rancheros will get your day started with a bang.

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Huevos Rancheros

This lively Tex-Mex breakfast—fried eggs served with tortillas, cheese, and a rich tomato-and-chile sauce—typically takes a lot of work. We set out to simplify.

Watch the Video

Serves 4

Use a heavyweight rimmed baking sheet; flimsy sheets will warp. Our winning sheet is the Wear-Ever Half Size Heavy Duty Sheet Pan (13 gauge) by Vollrath. Serve with refried beans and hot sauce.

Ingredients

Detail sfs huevos rancheros 12
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