Huevos Rancheros

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 medium jalapenos, halved, seeds and ribs removed
• 1 1/2 lbs plum tomatoes, cored and halved (about 8 medium)
• 1/2 medium yellow onion, cut into 1/2-inch wedges
• 2 medium garlic cloves, peeled
• 1 tablespoon tomato paste
• table salt
• 3 tablespoons vegetable oil, divided
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 3 tablespoons fresh cilantro leaves, minced
• ground black pepper
• 1 -2 tablespoon fresh lime juice
• 4 corn tortillas
• 4 large eggs

Recipe

• 1 for the salsa:
• 2 adjust oven rack to middle position; preheat oven to 375 degrees fahrenheit.
• 3 mince one jalapeño and set aside.
• 4 in medium bowl, combine tomatoes, remaining jalapeños, onion, garlic, tomato paste, 1 teaspoon salt, 2 tablespoons oil, cumin, and cayenne pepper; toss to mix thoroughly.
• 5 place vegetables cut side down on baking sheet.
• 6 roast 35 to 45 minutes; cool on baking sheet for 10 minutes.
• 7 increase oven heat to 450 degrees fahrenheit.
• 8 using tongs, transfer roasted onions, garlic, and jalapeños to bowl of food processor.
• 9 process until almost completely broken down, about 10 seconds, pausing halfway through to scrape sides of bowl with rubber spatula.
• 10 add tomatoes and process until salsa is slightly chunky, about 10 seconds more.
• 11 add 2 tablespoons cilantro, reserved minced jalapeño, salt, pepper, and lime juice to taste.
• 12 for the tortillas: brush both sides of each tortilla lightly with remaining tablespoon oil, sprinkle both sides with salt, and place on clean baking sheet. bake until tops just begin to color, 5 to 7 minutes; flip tortillas and continue to bake until golden brown, 2 to 3 minutes more.
• 13 for the eggs:
• 14 meanwhile, bring salsa to gentle simmer in 12-inch nonstick skillet over medium heat.
• 15 remove from heat and make four shallow wells in salsa with back of large spoon.
• 16 break 1 egg into cup; carefully pour egg into well in salsa; repeat with remaining eggs.
• 17 season each egg with salt and pepper to taste.
• 18 cover skillet and place over medium-low heat.
• 19 cook until desired doneness: 4 to 5 minutes for runny yolks, 6 to 7 minutes for set yolks.
• 20 to serve:
• 21 place tortillas on serving plates; gently scoop one egg onto each tortilla. spoon salsa around each egg, covering tortillas, but leaving portion of eggs exposed.
• 22 sprinkle with remaining cilantro and serve with lime wedges.