Recipes

Huevos Rancheros

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It’s been a longer break than I anticipated. The holidays, a birthday, 15 year anniversary and one big house project kept me busy the last month and a half. But I have a ton of things to share so posts will be hopping!

This recipe is a new one I tried with a lot of trepidation. I just learned I am allergic to onions and garlic and this one calls for them in the recipe. I wasn’t sure if it would really be good taking them out, but I made some alterations and we all really like it. It’s a one pan meal, so it gets extra bonus points for that, and it is really cheap to make.

One Pan Huevos Rancheros
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Huevos Rancheros

Super easy breakfast that is hardy enough for dinner.

Course Breakfast
Keyword breakfast, cheap, dinner, eggs, one pan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 people

Ingredients

  • 2 28 oz cans Diced Tomatoes if you are an aldi shopper 4 of their 14 oz cans
  • 1 tbsp brown sugar
  • 1 tbsp lime juice
  • 1 onion, chopped *optional, I’ve altered the recipe so it is good without it
  • 1/2 cup chopped green chiles
  • 1/4 cup olive oil
  • 3 tsp chili poweder
  • 4 garlic cloves chopped *optional again, the recipe will taste great without it
  • 1 bell pepper chopped
  • 1 tsp cumin
  • salt and pepper to taste
  • 1/2 cup colby jack cheese
  • 4 oz pepper jack cheese
  • 1/4 cup fresh cilantro chopped
  • 1 avocado diced

Instructions

  1. Heat oven to 500 degrees

  2. Drain tomatoes in strainer over a bowl to reserve the liquid. Extract as much juice as possible.

  3. Combine 1 3/4 cups tomato juice, sugar and lime. Set aside.

  4. Combine tomatoes, onion, chiles, oil, chili powder, garlic, 1/4 tsp salt, cumin, and peppers in bowl. Then spread evenly on a heavy rimmed baking sheet (I actually used a roasting pan and it worked well) A flimsy baking dish will warp with the high heat.

  5. Roast until tomatoes are slightly charred in spots about 35-40 minutes. Stir and redistribute halfway through.

  6. Remove from oven and carefully stir in reserved tomato juice mixture. Spread into even layer.

  7. Sprinkle cheese on top. Using a spoon create 8 3 inch wide wells in the mixture. Crack 1 egg into each hole and season with salt and pepper.

  8. Bake until whites are just about set. 9-10 minutes.

  9. Remove from oven and top with cilantro and avocado. Use a spatula to slide an egg and sauce onto a warm tortilla and serve. 

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