This simple recipe for huevos rancheros is sure to please the entire family at the breakfast table.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 18
Steps:
- Preheat oven to 450 degrees.
- Place a large cast-iron skillet over high heat. Add dried chiles to dry skillet and toast on all sides, pressing down on them with a spatula, about 1 minute per side. Remove from heat and place in a large bowl; pour 1 1/2 cups boiling water over chiles, and place a small heatproof plate on top to keep them submerged. Let soak for 20 minutes.
- Add a teaspoon of oil to the skillet and swirl to just coat the bottom. Add onion, garlic, and jalapeno. Cook until charred on all sides, about 8 minutes, removing garlic if skins begin to burn. Remove skins from garlic and place in the jar of a blender. Cut jalapeno in half lengthwise, removing ribs and seeds; add to blender along with onion, chipotle peppers, tomatoes, oregano, cumin, salt, pepper, honey, chiles, and their soaking liquid. Blend until smooth. In the same skillet over high heat, heat remaining 5 teaspoons canola oil until almost smoking. Add sauce to the pan, being careful as it will splatter. Bring to a boil, reduce heat and simmer about 2 minutes. Stir in lime juice, and remove the skillet from the heat. Crack eggs into the skillet and transfer to oven. Cook until egg whites are cooked through and yolks are still runny, about 5 minutes.
- Place 2 tortillas each on 4 individual plates. Top each with 2 eggs and sauce. Garnish as desired with cheese, cilantro, and sour cream.
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