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Huevos Rancheros

This simple recipe for huevos rancheros is sure to please the entire family at the breakfast table.

  • Servings: 4
Huevos Rancheros

Source: The Martha Stewart Show, October 2006

Ingredients

  • 2 mild to medium-hot dried chilies (such as New Mexico or Anaheim), cut in half lengthwise, seeds removed
  • 1 small yellow onion, cut lengthwise into 6 wedges with a bit of root end attached
  • 2 tablespoons canola oil
  • 3 cloves garlic, skin on
  • 1 jalapeno chile
  • 2 canned chipotle peppers in adobo sauce
  • 5 whole canned tomatoes, without juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon honey
  • 1 tablespoon freshly squeezed lime juice
  • 8 large eggs
  • 8 corn tortillas (6 inches each), warmed
  • Cotija, Chihuahua, or Monterey Jack cheese, shredded, for serving
  • Cilantro, coarsely chopped, for serving
  • Sour cream, for serving

Directions

  1. Preheat oven to 450 degrees.

  2. Place a large cast-iron skillet over high heat. Add dried chiles to dry skillet and toast on all sides, pressing down on them with a spatula, about 1 minute per side. Remove from heat and place in a large bowl; pour 1 1/2 cups boiling water over chiles, and place a small heatproof plate on top to keep them submerged. Let soak for 20 minutes.

  3. Add a teaspoon of oil to the skillet and swirl to just coat the bottom. Add onion, garlic, and jalapeno. Cook until charred on all sides, about 8 minutes, removing garlic if skins begin to burn. Remove skins from garlic and place in the jar of a blender. Cut jalapeno in half lengthwise, removing ribs and seeds; add to blender along with onion, chipotle peppers, tomatoes, oregano, cumin, salt, pepper, honey, chiles, and their soaking liquid. Blend until smooth. In the same skillet over high heat, heat remaining 5 teaspoons canola oil until almost smoking. Add sauce to the pan, being careful as it will splatter. Bring to a boil, reduce heat and simmer about 2 minutes. Stir in lime juice, and remove the skillet from the heat. Crack eggs into the skillet and transfer to oven. Cook until egg whites are cooked through and yolks are still runny, about 5 minutes.

  4. Place 2 tortillas each on 4 individual plates. Top each with 2 eggs and sauce. Garnish as desired with cheese, cilantro, and sour cream.

Reviews (1)

  • yellowlane99 1 Dec, 2013

    Delicious!
    Very smokey and just enough heat. I could only find dried Chipotle chilies but they worked great!

    I baked the corn tortillas in the oven until crispy to add some more texture to the dish. Also replaced the sour cream with avocado (yum). And finally, I added a layer of seasoned beans which made it that much better.

    It takes about an hour but well worth it! I have some Ranchero sauce leftover, and will do a double batch next time and freeze ahead for a quicker brunch.

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