Toaster-Oven Huevos Rancheros
By America's Test KitchenPublished on January 18, 2022
Time
1 hour
Yield
Serves 2
Ingredients
1 (28-ounce) can diced tomatoes 1½ teaspoons packed brown sugar 1½ teaspoons lime juice 1 small onion, chopped¼ cup canned chopped green chiles 2 tablespoons extra-virgin olive oil 1½ tablespoons chili powder 2 garlic cloves, sliced thin¼ teaspoon plus ⅛ teaspoon table salt, divided2 ounces pepper Jack cheese, shredded (½ cup)4 large eggs ⅛ teaspoon pepper ½ avocado, halved, pitted, and dice2 tablespoons minced fresh cilantro 2 scallions, sliced thin4 (6-inch) corn tortillas, warmed
Before You Begin
You will need a small rimmed baking sheet with a cooking surface measuring at least 11 by 8 inches for this recipe, but a larger sheet will work as well. For larger sheets, spread tomato mixture into even ½-inch thickness, leaving edges of sheet clear, before roasting in steps 2 and 3.
Instructions
- Adjust toaster oven rack to middle position and heat oven to 450 degrees. Drain tomatoes in fine-mesh strainer set over bowl, pressing with rubber spatula to extract as much juice as possible. Combine ¾ cup drained tomato juice, sugar, and lime juice in bowl; set aside. Discard remaining drained juice.
- Combine tomatoes, onion, chiles, oil, chili powder, garlic, and ¼ teaspoon salt in bowl, then spread mixture evenly on small rimmed baking sheet. Roast until charred in spots, 25 to 30 minutes, stirring and redistributing mixture into even layer halfway through roasting.
- Remove sheet from oven. Carefully stir reserved tomato juice mixture into roasted vegetables, season with salt and pepper to taste, and spread into even layer. Sprinkle pepper Jack over top and, using back of spoon, make 4 evenly spaced indentations in cheese, each about 3 inches in diameter. Crack 1 egg into each hole and sprinkle with remaining ⅛ teaspoon salt and pepper.
- Remove sheet from oven. Carefully stir reserved tomato juice mixture into roasted vegetables, season with salt and pepper to taste, and spread into even layer. Sprinkle pepper Jack over top and, using back of spoon, make 4 evenly spaced indentations in cheese, each about 3 inches in diameter. Crack 1 egg into each hole and sprinkle with remaining ⅛ teaspoon salt and pepper.
Time
1 hourYield
Serves 2Ingredients
1 (28-ounce) can diced tomatoes
1½ teaspoons packed brown sugar
1½ teaspoons lime juice
1 small onion, chopped
¼ cup canned chopped green chiles
2 tablespoons extra-virgin olive oil
1½ tablespoons chili powder
2 garlic cloves, sliced thin
¼ teaspoon plus ⅛ teaspoon table salt, divided
2 ounces pepper Jack cheese, shredded (½ cup)
4 large eggs
⅛ teaspoon pepper
½ avocado, halved, pitted, and dice
2 tablespoons minced fresh cilantro
2 scallions, sliced thin
4 (6-inch) corn tortillas, warmed
Ingredients
1 (28-ounce) can diced tomatoes
1½ teaspoons packed brown sugar
1½ teaspoons lime juice
1 small onion, chopped
¼ cup canned chopped green chiles
2 tablespoons extra-virgin olive oil
1½ tablespoons chili powder
2 garlic cloves, sliced thin
¼ teaspoon plus ⅛ teaspoon table salt, divided
2 ounces pepper Jack cheese, shredded (½ cup)
4 large eggs
⅛ teaspoon pepper
½ avocado, halved, pitted, and dice
2 tablespoons minced fresh cilantro
2 scallions, sliced thin
4 (6-inch) corn tortillas, warmed
Ingredients
1 (28-ounce) can diced tomatoes
1½ teaspoons packed brown sugar
1½ teaspoons lime juice
1 small onion, chopped
¼ cup canned chopped green chiles
2 tablespoons extra-virgin olive oil
1½ tablespoons chili powder
2 garlic cloves, sliced thin
¼ teaspoon plus ⅛ teaspoon table salt, divided
2 ounces pepper Jack cheese, shredded (½ cup)
4 large eggs
⅛ teaspoon pepper
½ avocado, halved, pitted, and dice
2 tablespoons minced fresh cilantro
2 scallions, sliced thin
4 (6-inch) corn tortillas, warmed
Why This Recipe Works
We developed an extremely easy recipe that requires no more than a small baking sheet and your toaster oven. First, we built our base by roasting diced tomatoes, onion, and chiles for intense flavor. Adding chili powder and oil at this stage allowed the spice to bloom in the oil. Next, stirring in tomato juice created a saucy bed for our eggs. After sprinkling on pepper Jack cheese, we made four wells and cracked in our eggs to gently bake before sprinkling on cilantro, scallions, and creamy avocado.
Before You Begin
You will need a small rimmed baking sheet with a cooking surface measuring at least 11 by 8 inches for this recipe, but a larger sheet will work as well. For larger sheets, spread tomato mixture into even ½-inch thickness, leaving edges of sheet clear, before roasting in steps 2 and 3.
Instructions
- Adjust toaster oven rack to middle position and heat oven to 450 degrees. Drain tomatoes in fine-mesh strainer set over bowl, pressing with rubber spatula to extract as much juice as possible. Combine ¾ cup drained tomato juice, sugar, and lime juice in bowl; set aside. Discard remaining drained juice.
- Combine tomatoes, onion, chiles, oil, chili powder, garlic, and ¼ teaspoon salt in bowl, then spread mixture evenly on small rimmed baking sheet. Roast until charred in spots, 25 to 30 minutes, stirring and redistributing mixture into even layer halfway through roasting.
- Remove sheet from oven. Carefully stir reserved tomato juice mixture into roasted vegetables, season with salt and pepper to taste, and spread into even layer. Sprinkle pepper Jack over top and, using back of spoon, make 4 evenly spaced indentations in cheese, each about 3 inches in diameter. Crack 1 egg into each hole and sprinkle with remaining ⅛ teaspoon salt and pepper.
- Remove sheet from oven. Carefully stir reserved tomato juice mixture into roasted vegetables, season with salt and pepper to taste, and spread into even layer. Sprinkle pepper Jack over top and, using back of spoon, make 4 evenly spaced indentations in cheese, each about 3 inches in diameter. Crack 1 egg into each hole and sprinkle with remaining ⅛ teaspoon salt and pepper.
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