Go Back
Print

Huevos Rancheros

Super easy breakfast that is hardy enough for dinner.

Course Breakfast
Keyword breakfast, cheap, dinner, eggs, one pan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 people

Ingredients

  • 2 28 oz cans Diced Tomatoes if you are an aldi shopper 4 of their 14 oz cans
  • 1 tbsp brown sugar
  • 1 tbsp lime juice
  • 1 onion, chopped *optional, I've altered the recipe so it is good without it
  • 1/2 cup chopped green chiles
  • 1/4 cup olive oil
  • 3 tsp chili poweder
  • 4 garlic cloves chopped *optional again, the recipe will taste great without it
  • 1 bell pepper chopped
  • 1 tsp cumin
  • salt and pepper to taste
  • 1/2 cup colby jack cheese
  • 4 oz pepper jack cheese
  • 1/4 cup fresh cilantro chopped
  • 1 avocado diced

Instructions

  1. Heat oven to 500 degrees

  2. Drain tomatoes in strainer over a bowl to reserve the liquid. Extract as much juice as possible.

  3. Combine 1 3/4 cups tomato juice, sugar and lime. Set aside.

  4. Combine tomatoes, onion, chiles, oil, chili powder, garlic, 1/4 tsp salt, cumin, and peppers in bowl. Then spread evenly on a heavy rimmed baking sheet (I actually used a roasting pan and it worked well) A flimsy baking dish will warp with the high heat.

  5. Roast until tomatoes are slightly charred in spots about 35-40 minutes. Stir and redistribute halfway through.

  6. Remove from oven and carefully stir in reserved tomato juice mixture. Spread into even layer.

  7. Sprinkle cheese on top. Using a spoon create 8 3 inch wide wells in the mixture. Crack 1 egg into each hole and season with salt and pepper.

  8. Bake until whites are just about set. 9-10 minutes.

  9. Remove from oven and top with cilantro and avocado. Use a spatula to slide an egg and sauce onto a warm tortilla and serve.