Author Notes
An alternative to fried huevos rancheros with a kick of heat from chipotles and homemade tomato salsa. —SoufflesandSawdust
Ingredients
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2 tablespoons
olive oil
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1/2 cup
chopped onion
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1/2 cup
chopped green bell pepper
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1
jalapeno, minced
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1 teaspoon
dried oregano
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pepper
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1
chipotle in adobo sauce, chopped
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4
whole eggs
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1/2 cup
shredded Monterrey Jack or Jalapeño Jack Cheese, divided
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1/4 cup
chopped cilantro for garnish
Directions
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Preheat oven to 400°F
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In a small saucepan over medium-high heat, add the olive oil, onion, bell pepper, jalapeño, garlic and oregano. Season with salt and pepper and cook over medium-high heat, stirring, until the onions are lightly browned, about 5 minutes.
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Add the tomato sauce, chipotle and water. Lower heat and simmer until the sauce is slightly thickened, about another 5 minutes. It should stick to the back of a wooden spoon. (If it gets too thick, add a bit more water)
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Spoon the sauce into 2 individual serving dishes and stack the tortilla chips on their edges along the sides.
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Set the dishes on a baking sheet and bake until egg whites are firm but yolks are still runny, about 15 minutes (or a minute or 2 longer if you want the yolks loose but not runny)
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Sprinkle with chopped cilantro and serve.
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