Sometimes I go on a recipe binge. This means I look through all of my cookbooks, pick out what I am going to make for the following week, make a detailed shopping list then get very excited for the week to come. This process take hours and usually means that my husband has no room to walk in the living room with my papers and books spread out everywhere- but it’s so much fun. Today was one of those days.
I have lots of delicious food on the menu this week and tonight, I made Huevos Rancheros first. The recipe comes from the magazine Cook’s Country Sept. 2014. I changed the recipe a wee bit and used enough ingredients to feed two people, rather than four. So if you want to serve four, double everything!
Huevos Rancheros is basically eggs served over a bed of blackened, roasted tomatoes and onions. It smells amazing when you bake it and looks great once it comes out of the oven – especially with the red and green colors of the added toppings.
Cook time: About 1 hour
- 1 can of diced tomatoes
- 1/2 large yellow onion, diced
- 1 small can of diced green chilis (1/2 cup)
- 1/4 cup olive oil
- 4 cloves of garlic, thinly sliced
- 1 and 1/2 tablespoons of chili powder (double it for a spicy kick!)
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- Large handful of shredded jack cheese (about 1/2 cup)
- 4 eggs
- 1/2 avocado, diced into squares
- 2 green onions, sliced thin
- Fresh cilantro
- Salt and pepper
- Pre-heat your oven to 500 degrees.
- Pour the can of tomatoes through a strainer over a bowl to separate the juice. Make sure to squeeze out all of the juice from the tomatoes and throw them in a separate large bowl. Save the tomato juice, you will use it later.
- In the large bowl with the tomatoes, mix in the diced yellow onion, sliced garlic, olive oil, chili powder, green chilis and a pinch of salt.
- Line a cookie sheet with parchment paper and spread the tomato mixture all around evenly. Roast it in the oven for 30 minutes until charred in spots. After 15 minutes, stir and redistribute the tomato mixture around.
- Now set the oven temperature to 400 degrees.
- Take that reserved tomato juice and mix in the tablespoon of lime juice and brown sugar.
- Transfer the charred tomato mixture to a baking dish, stir in the tomato/lime juice and spread it out in the pan. Add salt and pepper to taste. Sprinkle Jack cheese over the top.
- With a spoon, make 4 holes in the mixture for your eggs to sit in.
- Crack the eggs in the wells you’ve made and bake for 12 minutes.
- Remove from the oven and let it sit for 5 minutes before adding the toppings. Sprinkle the avocado, green onions and cilantro over the top and serve with warmed tortillas.