Huevos Rancheros with Roasted Tomato Sauce
This recipe calls for cooking the huevos rancheros in small cast-iron skillets, so you can cook and serve individual portions in the same pan. Roasting concentrates the flavor of the tomatoes and adds a nice char, lending depth to the sauce, while a chipotle chili lends a smoky note. The sauce can be prepared up to 2 days in advance; cover and refrigerate until ready to use.
Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 yellow onion, diced
- 2 jalapeño peppers, seeded and diced
- 2 plum tomatoes, seeded and diced
- Fresh lime juice, to taste
- Kosher salt, to taste
- 6 plum tomatoes, halved
- 1/2 yellow onion, plus 1/4 cup chopped onion
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 chipotle chili in adobo sauce, plus sauce, to taste
- 2 Tbs. canola oil, plus more as needed
- 1/2 tsp. dried oregano
- 1 can (14 oz.) black beans, drained and rinsed
- 1/2 cup water
- 6 corn tortillas, each 3 to 4 inches in diameter
- 4 eggs
- 1/3 cup shredded Monterey jack cheese
- Crumbled queso cotija or feta cheese for serving