There is nothing more comforting than a big skillet of baked eggs with fire roasted tomatoes, spicy jalapenos, and lime crema. I have been eyeing the recipe for baked ranchero eggs in my Smitten Kitchen cookbook for a while. Who can resist bubbly cheese? I happened to have every ingredient—except black beans, why don’t I have black beans?—in my kitchen this afternoon, so I took a stab at it. Side note: A few weeks ago, I bought crema mexicana and I have since used it multiple times. Go buy some. It’s versatile and tasty.
Anyway, the recipe that I adapted from the original (here is a similar version) goes as follows:
Blend until smooth:
- One 28-oz. can of fire roasted tomatoes
- Spicy pepper (I used half of a red jalapeno)
- Half of a white onion, chopped
- One clove of garlic
Season to taste with salt and pepper and throw the mixture in an oven safe skillet (I used my all-clad pan). Simmer for about 10 minutes.
Meanwhile, heat oven to 450 degrees. Cut 4 small corn tortillas into strips and spread them out onto a baking sheet. Brush with olive oil, sprinkle with salt and bake for about 6-8 minutes, or until they are golden brown. Set aside.
Crack 6 eggs into the tomato mixture, evenly distributed throughout the skillet. Cover and simmer for about 8 minutes (eggs should not be fully cooked). Sprinkle a blend of cheeses over the eggs and broil in the oven for about 4 minutes, or until the cheese bubbles.
Remove from oven, and sprinkle with tortilla strips. Mix crema with salt and lime juice and pour a desired amount over the skillet.
I really like this recipe, and I didn’t miss the black beans (or 12 eggs!) from the original recipe. Sprinkling the tortilla strips on top keeps them from getting soggy. Enjoy.