Huevos Rancheros

Ingredients

SALSA
3 jalapeño chiles, stemmed, halved, and seeded
1-1⁄2 pounds plum tomatoes, cored and halved
1⁄2 onion, cut into 1⁄2-inch wedges
2 garlic cloves, peeled
2 tablespoons vegetable oil
1 tablespoon tomato paste
Salt and pepper
1⁄2 teaspoon ground cumin
1⁄8 teaspoon cayenne pepper
3 tablespoons minced fresh cilantro
1–2 tablespoons lime juice plus lime wedges
TORTILLAS AND EGGS
4 (6-inch) corn tortillas
1 tablespoon vegetable oil
Salt and pepper
4 large eggs

Instructions

FOR THE SALSA: Adjust oven rack to middle position and heat oven to 375 degrees. Mince 1 jalapeño; set aside. In medium bowl, combine tomatoes, remaining 2 jalapeños, onion, garlic, oil, tomato paste, 1 teaspoon salt, cumin, and cayenne; toss to mix thoroughly. Place vegetables cut side down on rimmed baking sheet. Roast until tomatoes are tender and skins begin to shrivel and brown, 35 to 45 minutes; let cool on baking sheet for 10 minutes. Increase oven temperature to 450 degrees. Transfer roasted onion, garlic, and jalapeños to food processor. Process until almost completely broken down, about 10 seconds, scraping down sides of bowl. Add tomatoes and process until salsa is slightly chunky, about 10 seconds. Add 2 tablespoons cilantro, reserved 1 minced jalapeño, and salt, pepper, and lime juice to taste.
FOR THE TORTILLAS AND EGGS: Brush both sides of each tortilla lightly with oil, sprinkle both sides with salt, and place on clean baking sheet. Bake until tops just begin to color, 5 to 7 minutes. Flip tortillas and continue to bake until golden brown, 2 to 3 minutes longer.
Meanwhile, bring salsa to gentle simmer in 12-inch nonstick skillet over medium heat. Remove from heat and make 4 shallow wells in salsa with back of large spoon. Break 1 egg into cup, then carefully pour egg into well in salsa; repeat with remaining eggs. Season each egg with salt and pepper to taste, then cover skillet and place over medium-low heat. Cook for 4 to 5 minutes for runny yolks or 6 to 7 minutes for set yolks.
TO SERVE: Place tortillas on serving plates; gently scoop 1 egg onto each tortilla. Spoon salsa around each egg, covering tortillas, but leaving portion of eggs exposed. Sprinkle with remaining 1 tablespoon cilantro and serve with lime wedges.

Huevos Rancheros

Ingredients

Instructions

Tags

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