Traditional huevos rancheros are fried eggs served over tortillas and smothered in sauce and cheese. Here, Grace Parisi bakes eggs, tortilla chips and cheese in a seasoned tomato sauce in individual gratin dishes. For more sophisticated eaters, swap pepper Jack for the Monterey Jack to get a spicy kick.
Slideshow: More Recipes Featuring Eggs
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 clove, minced
1/2 teaspoon dried oregano, crumbled
Salt and freshly ground pepper
One 15-ounce can tomato sauce
1/4 cup water
3 cups tortilla chips
8 large eggs
3/4 cup shredded Monterey Jack
Chopped cilantro, for garnish
How to Make It
Preheat the oven to 400°. In a saucepan, heat the olive oil. Add the onion, bell pepper, jalapeño, garlic and oregano. Season with salt and pepper and cook over high heat, stirring, until lightly browned, 5 minutes. Add the tomato sauce and water and simmer for 5 minutes, until slightly thickened.
Spoon the sauce into 4 individual, shallow baking dishes and arrange the tortilla chips around the sides. Crack 2 eggs into each dish and sprinkle with the 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 with cilantro and serve right away.
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