Huevos rancheros on a baking sheet

Votes: 1

How to Make - Sheet Pan Huevos Rancheros

Time: 1 hour 20 min.
Complexity: easily
Servings: 6

Treat yourself and your loved ones to a hearty Mexican breakfast of huevos rancheros, or country-style scrambled eggs. This dish is popular among ranchers in Mexico—they try to satisfy their hunger and stock up on energy before heading off to work on the farm. Huevos rancheros are rich in ingredients, all of which work harmoniously together, resulting in a delicious and colorful breakfast. Crispy tortillas are topped with chili sauce, mashed beans, and cracked eggs. Serve with a variety of toppings, including avocado slices, crumbled cheese, peppers, and herbs. For a larger gathering, huevos rancheros are best baked on a baking sheet.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

15 small corn tortillas, each cut into 6 wedges
3 tablespoons of vegetable oil
1.5 tsp ground cumin
0.5 tsp chili powder
1 dried ancho pepper, stem removed
1 can (400 g) of tomato sauce
1 green onion, coarsely chopped
1 jalapeño, thinly sliced
0.5 cup fresh cilantro + extra for serving
1 can (450 g) of canned beans in chili sauce
12 large eggs
1 ripe avocado, sliced
0.5 cup crumbled cotija cheese
Lime wedges, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tortilla, cumin, chili seasoning, ancho pepper, tomato sauce, green onions, jalapeno pepper, cilantro, white beans, eggs, Avocado, Cotija cheese, lime

Cooking the dish according to the recipe:

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil. Arrange the tortilla pieces, drizzle with vegetable oil, and sprinkle with 1/2 teaspoon cumin, chili powder, 1/2 teaspoon salt, and a pinch of freshly ground black pepper; toss to coat evenly. Place on the baking sheet in a single layer and bake, stirring occasionally, until crisp, 20 to 30 minutes.
Meanwhile, blend the ancho chiles with 1/4 cup hot water. Let stand until softened, about 5 minutes. Add the tomato sauce, green onion, half of the jalapeño slices, cilantro, the remaining 1 teaspoon cumin, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper; process until smooth. Lightly mash the beans in the chili sauce until they form a thick, chunky paste.

Remove the tortillas from the oven. Drizzle with about 1/2 cup of ancho sauce and spread the bean puree evenly over the top. Crack the eggs evenly over the top; season with salt and pepper. Gently run a rubber spatula through the thick sections of the egg whites to break them up and ensure even baking. Bake until the egg whites are set, 15-20 minutes.
Drizzle with an additional 1 cup of ancho sauce. Top with avocado slices, cheese, remaining jalapeño rings, and cilantro; serve with lime wedges and the remaining ancho sauce.

Categories:

recipe / Dishes rich in fiber / Gluten-free dishes / Baking tray / Breakfast / Main courses / Vegetables and mushrooms / Eggs and dairy products / Fast food / Tortilla Dishes / Food Network - recipes / Mexican cuisine

Recipe collections