Huevos Rancheros

Name: Huevos Rancheros
Yield: Serves 2 to 4
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 3 , medium jalapeño chiles, halved, seeds and ribs removed (see note above); 1 1/2 pounds, plum tomatoes (about 8 medium), cored and halved; 1/2 , medium yellow onion, cut into 1/2-inch wedges; 2 medium cloves, garlic, peeled; 1 tablespoon, tomato paste; , Table salt; 3 tablespoons, vegetable oil; 1/2 teaspoon, ground cumin; 1/8 teaspoon, cayenne pepper; 3 tablespoons, minced fresh cilantro leaves; , Ground black pepper; 1 - 2 tablespoons, fresh lime juice from 1 or 2 limes, plus additional lime cut into wedges for serving; 4 , corn tortillas; 4 , large eggs

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Appears in Cook's Illustrated January/February 2006

Main Courses

Latin America & Caribbean

A few tricks boost the flavors of supermarket tomatoes and store-bought corn tortillas for a flavorful Mexican-inspired breakfast.

SERVES2 to 4

TIME1¾ hours

WHY THIS RECIPE WORKS

When developing a huevos rancheros recipe, we looked at each layer of the dish separately to produce a satisfying meal of tortillas, eggs, and salsa. Starting at the top, we enhanced the flavor of the salsa’s tomatoes, chiles, and onions wi...

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