Ingredients: |
Ingredients: 2- 28 oz cans diced tomatoes
1 T brown sugar
1 T lime juice
1 onion, chopped
½ c chopped canned green chilies
¼ c olive oil
3 T chili powder
4 cloves garlic, sliced thin
Salt & Pepper, to taste
4 oz pepper jack cheese, shredded (1 cup)
8 eggs
1 avocado, diced
3 scallions
⅓ c fresh cilantro
8 (6 inch) corn tortillas, warmed
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Directions: |
Directions:Drain tomatoes in fine strainer to remove as much liquid as possible and reserve 1 ¾ cup of liquid, discard remainder. To the reserved juice add sugar and lime juice and set aside. In separate bowl combine onions, chilies, oil, chili powder, garlic, ½ t salt and drained tomatoes. Transfer to parchment lined jelly roll and bake in 500º oven for 35-40 minutes stirring after 20 minutes until charred in spots. Reduce heat to 400º. Transfer to 9x13 pan and stir in tomato juice mixture. Season with salt and pepper to taste and spread evenly in pan. Sprinkle with pepper jack cheese. Make 8 holes to hold the eggs (2 rows of 4). Crack an egg into each hole and season with salt and pepper. Bake for 13-16 minutes until the whites are beginning to set but still move when shaken. Remove from oven and tent with foil for 5 minutes. Spoon diced avocado and sprinkle with scallions and cilantro. Serve with warm tortillas. To make ahead, roast the tomatoes and make the sauce the day before. Microwave several minutes, stirring halfway through until heated. Pour into pan and proceed as above. |
This recipe for Huevos rancheros is from