Huevos Rancheros

"Huevos Rancheros"
 
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Ready In:
1hr 30mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • FOR THE SALSA:

  • Adjust oven rack to middle position; preheat oven to 375 degrees Fahrenheit.
  • Mince one jalapeño and set aside.
  • In medium bowl, combine tomatoes, remaining jalapeños, onion, garlic, tomato paste, 1 teaspoon salt, 2 tablespoons oil, cumin, and cayenne pepper; toss to mix thoroughly.
  • Place vegetables cut side down on baking sheet.
  • Roast 35 to 45 minutes; cool on baking sheet for 10 minutes.
  • Increase oven heat to 450 degrees Fahrenheit.
  • Using tongs, transfer roasted onions, garlic, and jalapeños to bowl of food processor.
  • Process until almost completely broken down, about 10 seconds, pausing halfway through to scrape sides of bowl with rubber spatula.
  • Add tomatoes and process until salsa is slightly chunky, about 10 seconds more.
  • Add 2 tablespoons cilantro, reserved minced jalapeño, salt, pepper, and lime juice to taste.
  • FOR THE TORTILLAS: Brush both sides of each tortilla lightly with remaining tablespoon oil, sprinkle both sides with salt, and place on clean baking sheet. Bake until tops just begin to color, 5 to 7 minutes; flip tortillas and continue to bake until golden brown, 2 to 3 minutes more.
  • FOR THE EGGS:

  • Meanwhile, bring salsa to gentle simmer in 12-inch nonstick skillet over medium heat.
  • Remove from heat and make four shallow wells in salsa with back of large spoon.
  • Break 1 egg into cup; carefully pour egg into well in salsa; repeat with remaining eggs.
  • Season each egg with salt and pepper to taste.
  • Cover skillet and place over medium-low heat.
  • Cook until desired doneness: 4 to 5 minutes for runny yolks, 6 to 7 minutes for set yolks.
  • TO SERVE:

  • Place tortillas on serving plates; gently scoop one egg onto each tortilla. Spoon salsa around each egg, covering tortillas, but leaving portion of eggs exposed.
  • Sprinkle with remaining cilantro and serve with lime wedges.

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