Baked Huevos Rancheros

© Jerry James Stone via Flickr

During my stay in Cayucos, California, I introduced my friends to Salsa Verde Baked Eggs. It was such a hit, they kept asking for more and more. But since they don't like to cook much, I came up with this simple variation they could take with them. You are looking at maybe 20 minutes of prep time and at least a good hour of full on yumminess!

Enjoy this dish with a glass of Rioja. The wine tends to be jammy, filled with tree fruit and a bit spicy. It is the perfect match for many Mexican dishes. If you prefer whites, have a nicely chilled Riesling. Like the Rioja, it's sweeter notes will pair well with almost any spicy dish.

  • 1 dozen free range eggs
  • Flour tortillas
  • 1 large can of ranchero or enchilada sauce
  • 1 green onion, sliced
  • 4 tablespoons of chopped cilantro
  • 1/2 cup of pepper jack cheese, shredded

Frying foods can be a bit tricky, as it all depends on the temperature of the oil. If the temperature is off, the end product will be soggy and gross. To start, bring a deep frying pan filled with Canola oil to about 350 degrees. You don't need a ton of oil for this recipe. It should only be about a 1/2 inch deep. If you don't have a thermometer, the oil is ready when a one inch cube of white bread browns in about a minute.

© Jerry James Stone via Flickr

1. Fry about eight of the flour tortillas individually. You need enough to line the bottom of a large baking dish and you want them to overlap. Frying a few extra for chips won't hurt either. You can never too much chips and salsa, trust me. I have done many, many experiments on this. And there is not limit!

© Jerry James Stone via Flickr
© Jerry James Stone via Flickr

2. After frying the tortillas, let them rest on a bed of paper towels to remove any excess oil and lightly salt them.

3. Line the bottom of a large baking dish with the tortillas, letting them overlap.

© Jerry James Stone via Flickr

4. Pour the ranchero sauce over the fried tortillas. You want this dish to be saucy, so don't hold back. The tortillas will absorb some of the sauce when baking as will the eggs. So, really, be liberal with it.

© Jerry James Stone via Flickr

5. Add the eggs to the dish, such that they are evenly spaced. I always hate this step. It just looks gross! But the end result is so worth it.

© Jerry James Stone via Flickr

6. Pre-heat the oven to 325 degrees.

7. Bake the dish for about 20 minutes or until the egg whites are fully cooked. You want the yolks to remain runny.

© Jerry James Stone via Flickr

8. Top with the shredded pepper jack cheese, some cilantro and chopped green onion. Serve and enjoy!

© Jerry James Stone via Flickr

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Tags: Cooking | Green Wine Guide | Recipes | Vegetarian

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