Baked Ranch Style Eggs, served with a warm flour tortilla, chopped avocado and Crockpot Cowboy Beans. Sprinkled with Cotija cheese and cilantro.
I’ve used this recipe for Huevos Rancheros for years. I found it in the first Mexican Cookbook I ever bought. With a few tweaks over the years to make it “mine”, it’s one of our favorite Sunday Breakfasts. The end result is a little different than the classic style of Huevos that you might find in a Tex-Mex style restaurant, as there’s no refried beans involved. If you make Huevos as home, I’d urge you to give this a try.
It starts with a sauté of sweet orange bell pepper, sweet onion, garlic and Poblano chiles in olive oil until soft and almost caramelized. Then cumin and Mexican Oregano are added to spice things up. Chopped tomatoes, tomato paste and water are stirred in for a gentle simmer.
You end up with an incredibly flavored sweet and savory sauce that is thick enough to make wells in to house the eggs, and the whole thing is then baked.
You’ll have some of that marvelous tomato, bell pepper and chile mixture left over. Don’t throw it out, it’s great on a sautéed chicken breast, topped with some melted cheese and sprinkled with cilantro. With a squeeze of lime, this was a great dinner.
Note: Cotija cheese is a Mexican cow’s milk cheese that is firm in texture, which makes it great for crumbling over any Southwestern Meal.
- 2 sweet onions chopped
- 3 cloves garlic chopped
- 2 sweet orange bell peppers chopped
- 2 poblano peppers deveined, deseeded, chopped
- 2 T . olive oil or shortening
- 2 t . dried Mexican Oregano
- 1 t . cumin
- salt and pepper to taste
- 4 large tomatoes chopped, or 2 cans diced tomatoes (undrained)
- 1/2 C . tomato paste
- 1/2 C . water or chicken broth
- 4 eggs
- 2 T . cilantro leaves chopped
- 1 large avocado pitted, peeled and rough chopped
- Cotijo cheese for garnish
- Saute the onions, garlic, bell peppers and chiles in the oil until soft and golden. Add the oregano, cumin and salt/pepper to taste. Cook for 2 minutes.
- Add the chopped tomatoes and the tomato paste together with the water (or stock). Bring to a boil and then reduce the heat and simmer until the sauce thickens.
- Pour the tomato sauce into a greased casserole dish and make 4 wells with the back of a spoon.
- Break the eggs into the wells. Bake at 350 degrees for 10 - 15 minutes or until eggs have cooked to desired doneness.
- With a large soup spoon serve eggs/tomato sauce on a plate. Sprinkle with chopped cilantro, crumbled creese, avocado slices and a warm flour tortilla.
Baked Ranch Style Eggs … It’s What’s for Breakfast.
Vickie says
June 3, 2013 at 1:44 pmI finally tried Huevos Rancheros last summer and loved it. Now I’m dying to give this version a try. Looks really delicious! BTW, how attached are you to that red and green plate? 😉
Lea Ann says
June 5, 2013 at 4:48 pmThanks Vickie. This is an easier version than some recipes. And LOL, you’ve commented on those plates before. You might find them in the mail one of these days.
Vickie says
June 12, 2013 at 2:07 pm🙂
Happy Valley Chow says
June 3, 2013 at 2:18 pmThat is my kinda dish! I love anything with eggs, that sounds fantastic 🙂
Happy Blogging!
Happy Valley Chow
Lea Ann says
June 5, 2013 at 4:47 pmMe too Eric! I’m pretty sure I could eat them every day.
Curt says
June 4, 2013 at 5:13 amMy kinda breakfast. What an awesome recipe. I’ll have to try this one! Pinned it for you too.
Lea Ann says
June 5, 2013 at 4:47 pmThanks so much for that Pin Curt. I appreciate that.
Jenn says
June 4, 2013 at 6:13 amThat looks amazing, Lea Ann! The best plate of Huevos Rancheros I’ve seen in a long time 🙂
Lea Ann says
June 5, 2013 at 4:47 pmI hope you give it a try Jenn.
Karen Harris says
June 4, 2013 at 7:53 amLove, love, love huevos rancheros! Now I am starving. Off to the store for eggs.
Lea Ann says
June 5, 2013 at 4:46 pmPick me up some too. 😉
Rocky Mountain Woman says
June 4, 2013 at 8:57 amHuevos Ranchero is my all time favorite breakfast. I can’t wait to try this version, it looks just about perfect….
Lea Ann says
June 5, 2013 at 4:46 pmThis is an easier version than some Karen. Hope you like it.
Karen says
June 4, 2013 at 2:32 pmI have been craving a good mexican breakfast. This looks yummy!
Lea Ann says
June 5, 2013 at 4:46 pmThanks Karen. Hope you give it a try.
Pam says
June 4, 2013 at 5:06 pmI’ve always wanted to try this!
Lea Ann says
June 5, 2013 at 4:45 pmThis is an easy and uncomplicated version Pam.
Larry says
June 5, 2013 at 6:26 am“I’d urge you to give this a try.” – count me in. Super good looking and sounding breakfast LA and I like the baked part. I can see that sauce going well with many things or just eating it with a spoon :-). I’m headed over to check out the Cowboy Beans next.
Lea Ann says
June 5, 2013 at 4:45 pmLarry, I hope you try it and I hope you let me know how you like it. It’s one of my favorite and I was surprised when I realized I had never blogged about it. Those Cowboy beans are good and easy. Do you have a crockpot?
Cathy at Wives with Knives says
June 5, 2013 at 8:04 amOh yum, I love Mexican food and this is one of my favorite dishes. I can think of all kinds of ways to use that sauce.
Lea Ann says
June 5, 2013 at 4:44 pmAbout that sauce: me too Kathy. I always use it on something. Burritos, fish … it’s very good.
Karen (Back Road Journal) says
June 5, 2013 at 1:55 pmI love huevos rancheros and your recipe sounds especially good.
Lea Ann says
June 5, 2013 at 4:38 pmWhy thank you Karen. 🙂
Susan says
June 5, 2013 at 4:04 pmWhat an incredibly delicious breakfast! I’ve never made huevos rancheros at home but would love to try it.
Lea Ann says
June 5, 2013 at 4:38 pmThis is a pretty easy version Susan. I’ve tried others that were somewhat of an “ordeal”
Chris says
June 9, 2013 at 2:29 pmWow that looks fabulous! I could eat that for dinner too. Cotija cheese rocks my socks too, it’s salty and has a touch of umami to it.
Lea Ann says
June 9, 2013 at 4:23 pmI agree Chris. Love Cotija.