Recipes Huevos Rancheros Be the first to rate & review! I could eat these huevos rancheros at any time, day or night. They've got every ingredient that I like: vegetables, cheese, eggs and two kinds of chiles. —Marcia Kiesel, test kitchen supervisor More Brunch Recipes By Marcia Kiesel Updated on March 30, 2015 Print Rate It Share Share Tweet Pin Email Yield: 6 Ingredients 1 ancho chile, stemmed and seeded 1 cup boiling water 2 tablespoons pure olive oil plus more for oiling the skillet 4 large garlic cloves, unpeeled 3 jalapeño chiles 1 medium sweet onion, halved 1 pound plum tomatoes Salt 1 dozen large eggs 1/4 cup plus 2 tablespoons crumbled queso blanco or ricotta salata 1/4 cup coarsely chopped cilantro Directions In a large cast-iron skillet, toast the ancho chile over moderate heat for 1 minute per side. Transfer to a heatproof bowl and add the boiling water. Cover with a plate and let stand for 20 minutes. Remove the ancho and finely chop it; reserve the soaking liquid. Lightly oil the skillet. Lightly char the garlic, jalapeños and onion over low heat, about 8 minutes; transfer to a plate. Lightly oil the skillet again and char the tomatoes over moderately high heat, about 4 minutes; transfer to a plate. Peel and finely chop the garlic. Peel, stem and seed the jalapeños. Coarsely chop the jalapeños and onion. Peel and coarsely chop the tomatoes. In a medium saucepan, heat the 2 tablespoons of olive oil. Add the garlic, jalapeños and onion and cook over moderately low heat for 5 minutes. Add the tomatoes, ancho and reserved soaking liquid and simmer over low heat for 10 minutes. Season with salt. Lightly oil the skillet and fry the eggs, sunny-side up, over low heat for 3 to 4 minutes. Spoon 1/2 cup of the tomato sauce onto each plate and top with 2 eggs. Sprinkle with the crumbled cheese and cilantro and serve. Serve With Warmed corn tortillas. Rate it Print