Baked Ranchero Eggs with blistered Cheese and Avocado-Lime Cream
 
Ingredients
  • Ranchero sauce:
  • 1 Jalapeño
  • 3 cups (28 OZ can) whole Tomatoes- I used 2 14 oz fire roasted diced tomatoes
  • 1 medium white onion, roughly chopped
  • 1 large garlic clove, crushed and peeled
  • Salt and freshly ground pepper to taste
  • 15 oz can ( or 1¾ cups) cooked black beans (optional)
  • Crispy Tortilla Strips:
  • 2 Tablespoons olive oil
  • 4 small (6-inch) corn tortillas
  • Salt, to taste
  •  12 large eggs
  • 1¼ cup shredded Jack cheese - I used a Colby-Jack mix
  • Garnishes
  • 2 Tablespoons lime juice (from 1 lime)
  • ½ cup sour cream
  • 1 Avocado (my addition. She used a 1 cup sour cream in original recipe)
  • ¼ cup chopped cilantro
  • 2 Tablespoons green onions
Instructions
  1. Make the ranchero sauce:
  2. Preheat oven to 450 Degrees F. Taste your jalapeño for heat. Some are hotter than others. Based on that, determine what amount to put in your sauce.
  3. Toss the jalapeno, tomatoes, onion, garlic, some salt and pepper in the blender. Blend until smooth. Pour into a 12-inch oven proof skillet and add beans (if using them). Bring to a simmer and cook for 10 minutes, or until it has reduced slightly.
  4. Make the tortilla strips:
  5. While the sauce simmers. brush a baking sheet with 1 tablespoon of olive oil. Cut the tortillas into ½ inch wide strips, and arrange them on the oiled tray. Brush the tops of the strips with the other tablespoon of oil, and sprinkle with salt. Bake for 3-6 minutes, or until they are brown and crisp, turning over once if needed. Remove the strips from oven.
  6. Turn the oven dial to broil to preheat.
  7. (Please don't be like me.. I totally forgot about my strips, thus the charred deep brown).
  8. Make the cream:
  9. Mash up an avocado. Add half cup of sour cream, and the lime juice. Add salt to taste.
  10. Cook eggs:
  11. Once the sauce has thickened slightly, remove the pan from the heat, and break the eggs across the surface of the sauce. distributing them as evenly as possible. Return to the heat, cover the pan, and simmer eggs gently in the sauce for about 10-12 minutes, until the whites are nearly but not completely opaque (you will finish cooking them in the oven). Sprinkle the surface of the tomato-egg mixture with cheese, and broil until the cheese is bubbly and a bit blistered- just a few minutes.
  12. To serve:
  13. Garnish with a dollop of the avocado-lime cream, broken-up pieces of tortilla strips, and cilantro (I threw in green onions too). Serve immediately.
Recipe by To plate with love at https://toplatewithlove.com/baked-ranchero-eggs-with-blistered-cheese-and-avocado-lime-cream/