Huevos Rancheros

~ Breakfast Recipe ~


  • 2 (28oz) can of diced tomatoes
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 chopped onion
  • ½ cup chopped green chilies
  • ¼ cup extra virgin olive oil
  • 3 tablespoons chili powder
  • 4 garlic cloves
  • 4oz Pepper jack cheese
  • 1 cup shredded cheese
  • 8 large eggs
  • 1 avocado cut into 2 halves
  • 3 thin sliced scallions
  • 1/3 cup minced fresh cilantro
  • Salt & Pepper
  • 8 6inch corn tortillas


  1. Heat the oven to 500 degrees
  2. Line a rimmed baking sheet with parchment paper
  3. Place a bowl on the counter, grab a strainer and poor tomatoes into a strainer letting all the tomatoes juice drain into a bowl. Use a spatula to press more juice out of the tomatoes.
  4. Combine sugar and lime juice into the tomato juice bowl and whisk all ingredients together.
  5. In a separate bowl combine onions, chilies, olive oil, chili powder, garlic, ½ teaspoon salt, drained tomatoes and mix well.
  6. Transfer to baking sheet and spread evenly across sheet.
  7. Reduce oven to 400 degrees.
  8. Place baking sheet oven and roast until it becomes charred (30-40min)
  9. Once charred, remove from oven and transfer into a 13x9 baking dish and stir in the juice mixture from step 3.
  10. Season with salt & pepper and spread evenly across baking dish.
  11. Sprinkle pepper jack cheese over mixture.
  12. Using a spoon make 8 indentations in tomato mixture and crack 1 egg into each indentation.
  13. Bake until the whites are beginning to set.
  14. Pull dish out and place aluminum foil over the top and let it sit for 5minutes
  15. Remove aluminum foil and spoon avocado over the top along and then sprinkle scallions and cilantro over the top
  16. Serve with warm tortillas!

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