To be honest, while brunch is fun, I would much rather stay home and make breakfast in my pjs. I don’t have to worry about doing my hair or makeup; I can just roll out of bed and go straight to the kitchen. Over the weekend I love making breakfasts that requires a little more time than the Monday through Friday oatmeal or cereal. It’s a great way to start the day and kick off a work-free day. Pancakes are a specialty thanks to my Mom but Matthew challenged me to Mexican food so I thought I’d take him up on it. I found this recipe for baked huevos rancheros which sounded delicious! Even though I have a major sweet tooth, I love a good savory breakfast. Plus the smell of sautéed onion, garlic and jalapeño in the house is pretty amazing! Enough to bring a sleepy husband out of bed! This recipe was so good {and easy!} that it’s become a weeknight favorite as well. Who says you can only eat huevos rancheros in the morning? Not me!
Baked Huevos Rancheros adapted from the Food & Wine 2013 Cookbook
makes 4 servings
INGREDIENTS
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1/2 small green bell pepper, finely diced
1 jalapeño, seeded and minced
1 garlic cloves, mined
1/2 teaspoon dried oregano, crumbled
salt and freshly ground pepper
One 15-ounce can tomato sauce
3 cups tortilla chips
8 large eggs
3/4 cup shredded Monterey Jack
chopped cilantro, for garnish
avocado, sliced, for garnish
optional sour cream
DIRECTIONS
Preheat the oven to 400 degrees. In a saucepan, heat the olive oil. Add the onion, bell pepper, jalapeño, garlic and oregano. Season with salt and freshly found pepper and cook over high heat, stirring, until the vegetables are lightly browned, about 5 minutes. Add the tomato sauce and 1/4 cup of water, and simmer for another 5 minutes, until the sauce is slightly thickened.
Spoon the seasoned tomato sauce into 4 individual shallow baking dishes and arrange the tortilla chips around the sides. Crack two eggs into each dish and sprinkle with the shredded cheese. Set the dishes on a baking sheet and bake for 15 to 20 minutes, until the egg whites are set and the yolks are still runny. Sprinkle the chipped cilantro over the tops and serve right away with avocado and sour cream on the side.
——
Totally craving this now! I might need to make it for dinner tonight 😉
Happy Thursday everyone!
xox
