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BAKED HUEVOS RANCHEROS

bakedheuvos

As much as the husband and I love to eat meat of all sorts, I still get really excited when I find a vegetarian recipe that earns it's way onto our go-to weeknight meals list. I was scrolling through my news feed one afternoon and this recipe from Food & Wine jumped out at me. Once I realized we already had all the ingredients in our pantry, I was definitely sold. 

Full disclosure: Tom and I have a bit of a chips-and-salsa addiction. To make matters worse (or much, much better), we've discovered that the tortilla chips that Whole Foods makes in-house are, in a word, perfect. This leaves us with almost-empty bags of chips sadly sitting on our pantry shelves all too frequently. Sure, we make nachos more than we'd care to admit (don't worry, recipe coming soon), but this easy meal gives them a whole new life purpose.

Eggs are another pantry staple, and if you don't have the ingredients to whip up your own tomato sauce or jars leftover from summer canning, you can make this dish even easier by using your favorite store-bought tomato sauce.

BAKED HUEVOS RANCHEROS inspired by Grace Parisi at Food & Wine

INGREDIENTS

  • 1/4 cup extra-virgin olive oil
  • 1 small sweet onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 jalapeño, seeded and minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1 15-ounce can fire-roasted diced tomatoes
  • 1/4 cup water
  • 3 cups tortilla chips
  • 8 large eggs
  • 3/4 cup shredded Monterey Jack cheese
  • Chopped cilantro

PROCESS

  1. Preheat oven to 400°. Heat olive oil in a medium saucepan. Add onion, bell pepper, jalapeño, salt, and pepper,and cook over medium heat until onion is translucent, about five minutes. Add garlic and oregano; cook one minute more. Stir in the tomatoes and water and simmer for five-seven minutes or until thickened.
  2. Spoon tomato sauce into individual shallow baking dishes. Arrange chips around edge of baking dish (as shown in photo). Crack two eggs into each dish and sprinkle generously with cheese. Set dishes on baking sheet and baked for 15 minutes, or until egg whites are set and yolks are still runny. Garnish with cilantro and serve immediately.