brunch · Eggs · Mexican

Christmas Brunch: Baked Ranchero Eggs with Blistered Jack Cheese and Lime Crema

Fires are the best. That is one of the few shortcomings of my apartment: fireplacelessness. My parents have been great about making one every day I’ve been home.

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I’ve repaid them in cooking. And we’ve all benefited the most from Deb and her glorious cookbook. We made yet another one of her recipes for brunch today.

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This was one of the happiest marriages of egg, spicy tomato sauce, tortilla strips and cheese I’ve ever met. I will be buying a cast iron skillet just to make this recipe at home.

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Before getting into the sauce making and egg baking, I suggest making the tortilla strips so you don’t overbake them and have to make them again. I’m not saying I did this…

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The tomato sauce and the eggs reduce over medium heat until it thickens a bit.

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Then crack the eggs into the sauce and cook 10-12 minutes longer, until the white starts to set.

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Cover with grated cheese and broil for about 2 minutes, then top with chips, cilantro and green onions. Serve with lime crema. Then take a nap!

Baked Ranchero Eggs with Blistered Jack Cheese & Lime Crema

1 jalapeno, seeded and roughly chopped
1.5 cups canned tomatoes (fire roasted is best)
1/2 medium white onion, chopped
1 clove garlic, chopped
salt and pepper to taste
1 cup cooked black beans, drained

3 corn tortillas
2 tablespoons olive oil
salt to taste

6 large eggs
3/4 cup jack cheese, grated

2 tablespoons fresh lime juice
1/2 cup plain yogurt
1/4 cup cilantro, chopped
1/4 cup green onions, chopped
*sliced avocado (would have been a great addition)

Ranchero sauce: Preheat oven to 450 degrees. Add jalapeno, tomatoes, onion, garlic, salt and pepper to a food processor and blend until smooth. Add to a large cast iron skillet (or oven safe skillet) and stir in black beans. Bring mixture to a simmer for 10 minutes, or until it has reduced slightly

Tortilla strips: On a greased baking sheet, lay out tortillas and brush with oil. Slice into small strips and sprinkle with salt. Bake for 5-6 minutes or until lightly brown.

Crema: In a small bowl, mix together lime juice and yogurt. Refrigerate until serving.

Cook eggs: Once the sauce has thickened slightly, remove from heat and crack eggs carefully into the sauce. Distribute the eggs as evenly as possible, then return to heat and cook in sauce for 10-12 more minutes. Egg whites should be starting to set, but the yolks should still be runny. Turn oven up to broil. Sprinkle cheese over egg mixture and place under broiler for 2 minutes.

To serve: Remove from oven and top with tortilla strips, green onions and cilantro. Scoop crema onto individual servings.

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