SHEET PAN HUEVOS RANCHEROS
This recipe is sponsored by Target. The runny yolks in these soft-cooked eggs meld with the homemade salsa to make a delicious "sauce" for this hearty meal. Huevos Rancheros are traditionally served as a late-morning breakfast on rural Mexican farms. This sheet pan version is so versatile that it works for brunch or even breakfast-for-dinner!
Provided by Vallery Lomas
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
- Toss the tortilla triangles with the oil and 1 tablespoon taco seasoning in a large bowl. Evenly spread on the prepared baking sheet. Bake, tossing the chips halfway through, until golden brown and crisp, 12 to 14 minutes.
- Meanwhile, put the tomatoes, onions, 1/4 cup packed cilantro leaves and stems, jalapeño, 1/2 teaspoon salt and the remaining 2 tablespoons of taco seasoning in a blender. Blend until very smooth. Transfer to a small saucepan, cover and cook over medium heat, stirring occasionally, until the sauce deepens in color and the flavors meld, 5 to 8 minutes.
- Put the refried beans and 2 to 3 tablespoons water in another small saucepan over medium heat and cook, stirring frequently, until warmed through, about 5 minutes.
- Remove the toasted chips from the oven and dollop with the refried beans. Evenly pour the sauce over the chips. Make 8 small wells in the sauce and chip mixture throughout the baking sheet and crack the eggs into the wells. Bake, rotating the baking sheet halfway through, until the eggs are just set (the egg whites will be opaque and the yolks will still be runny), 10 to 12 minutes.
- Sprinkle with the cheese, avocado and remaining 1/4 cup cilantro leaves. Serve with lime wedges.
HUEVOS RANCHEROS
Eggs "rancher's style" is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning's work. But it also makes for a satisfying and comforting weeknight dinner. The simple yet flavorful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping. Any leftover ranchero sauce and refried beans make for great dips the next day.
Provided by Kay Chun
Categories breakfast, brunch, dinner, weeknight, beans, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.
- Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).
- In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining ¼ teaspoon garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.
- In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.
- Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.
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