Huevos Rancheros
Huevos rancheros is an alltime favorite brunch order for many, but because of the dish’s many components, it can be fussy to serve. This streamlined version contains the flavorful chaos on a baking sheet.
2 (28-ounce) cans diced
tomatoes
1 tablespoon packed brown sugar (optional)
1 tablespoon lime juice
1 onion, chopped
1⁄2 cup canned chopped green chiles
1⁄4 cup extra-virgin olive oil
3 tablespoons chili powder
4 garlic cloves, sliced thin Salt and pepper
8 (6-inch) corn tortillas
4 ounces pepper Jack
cheese, shredded (1 cup)
8 large eggs
1 avocado, halved, pitted, and diced
2 scallions, sliced thin
1⁄4 cup minced fresh cilantro
Instructions:
Adjust oven racks to lowest and middle positions and heat oven to 500 degrees.
Drain tomatoes in a finemesh strainer set over a bowl, pressing with a rubber spatula to extract as much juice as possible. Combine 13⁄4 cups drained tomato juice, sugar and lime juice in a bowl and set aside; discard the extra drained juice.
Combine tomatoes, onion, chiles, oil, chili powder, garlic and 1⁄2 teaspoon salt in bowl, then spread out the mixture evenly on a rimmed baking sheet.
Wrap the tortillas together in aluminum foil and place on the lower rack. Place the baking sheet with the tomato mixture on the upper rack and roast until charred in spots, 35-40 minutes, stirring and redistributing into an even layer halfway through roasting.
Remove the tortillas and the baking sheet from the oven, and place the sheet on top of a second rimmed baking sheet. Stacking a second pan underneath offers just enough insulation to avoid overcooking the eggs. Carefully stir in the reserved tomato juice mixture, season with salt and pepper to taste, and spread it into an even layer. Sprinkle pepper Jack over the top and, using the back of a spoon, hollow out 8 (3-inch-wide) holes in the mixture. Crack 1 egg into each hole and season with salt and pepper.
Put the pans back into the oven and bake until the whites are just beginning to set but still have some movement when the sheet is shaken, 7-8 minutes for slightly runny yolks or 9-10 minutes for soft-cooked yolks, rotating sheet halfway through baking.
Remove the baking sheets from the oven and top the eggs with avocado, scallions and cilantro. To serve, slide a spatula underneath each egg and its sauce and gently transfer that onto a warm tortilla.
Makes 4 servings
Per serving: 662 calories, 41 g fat (12 g saturated fat), 397 mg cholesterol, 575 mg sodium, 55 g carbohydrates, 13 g dietary fiber, 16 g sugar, 27 g protein