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.
Baked Ranch Style Eggs, served with a warm flour tortilla, chopped avocado and Crockpot Cowboy Beans. Sprinkled with Cotija cheese and cilantro.
- 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
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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.
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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.
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Pour the tomato sauce into a greased casserole dish and make 4 wells with the back of a spoon.
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Break the eggs into the wells. Bake at 350 degrees for 10 – 15 minutes or until eggs have cooked to desired doneness.
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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.
