After eggs benedict and chilaquiles, huevos rancheros is probably my 3rd favorite breakfast of all time. I like ranking things, so this is definitely a statement I can say with confidence. For those of you not familiar with huevos rancheros, it’s a Mexican breakfast dish made with fried eggs, lightly fried tortillas and a tomato-chile sauce and usually served with beans, sometimes rice and a bit of avocado. There are a million different variations, but it’s all the same basic concept. The only down side to huevos rancheros, is that it can be a bit time-consuming to make. I generally hate breakfasts that require a lot of work, so it is a dish saved for ordering at restaurants. Baking the dish helps eliminate a lot of the hands-on work time that the dish usually requires.
For me at least, all the ingredients in this meal are things I always have on hand, so it’s the perfect recipe for a last-minute brunch (or even dinner). The next time I make this, the only thing I would change would be the amount of cheese. The original calls for 12 ounces, I would half that and only use the cheese sprinkled on top and not bother mixing it in with the bean mixture. That said I did you an awesome combination of pepper jack and garlic jack from the Sonoma Cheese Factory. They are a California company, so I’m not too sure what their distribution range is, but if you can get your hands on some garlic jack, I would highly recommend it.
Baked Huevos Rancheros (from 20 Something Cupcakes)
- 3 tablespoons Olive or canola oil
- 1 large onion, diced (emphasis on large, or 2 medium onions)
- 6 – 8 cloves garlic, minced
- 1 tablespoon cumin
- 2-14.5 ounce cans diced tomatoes with chilies/jalapeños
- 2 15-ounce cans black beans, drained and rinsed
- 1 canned chopped chipotle peppers
- 6-8 corn tortillas (I could only fit 6, original recipe called fo 8)
- 8 large eggs
- 12 ounces Monterey Jack cheese, shredded
- 2 avocados, pitted and diced
- generous sprinkling of garlic powder
- good dash of cayenne pepper (to taste)
- Juice of 2 limes
- 1/4 cup pico de gallo or favorite chunky tomato salsa
- Handful chopped fresh cilantro
- 1 small red onion, minced
- Combine avocados, garlic powder, cayenne and lime juice in a bowl. Mash together (a potato masher works perfectly). When mashed, add in salsa, cilantro and red onion. Stir to combine.
For serving (all optional):
- Preheat oven to 400 degrees F. Heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add garlic and cumin; stir 30 seconds. Stir in tomatoes with juice, beans, and chipotle chiles; bring to boil. Reduce heat; simmer until almost all liquid is absorbed, stirring frequently, about 8 minutes. Stir in half the cheese.
- Coat a 9- x 13-inch baking dish with spray. Overlap tortillas so that they cover the bottom of the baking dish. Spread tomato mixture over tortillas. Bake for 20 minutes. Carefully remove the baking dish from the oven and, with the back of a spoon, make 8 indentations in the dish. Crack an egg into each indentation. Top with remaining cheese. Return the dish to the oven and bake until whites are set and yolks reach desired runniness; about 15 minutes for yolks that are still runny, 20-25 for harder yolks.
- Dish up eggs on individual plates and top with salsa, olives, onions, sour cream if desired.
- Serve and enjoy!