Kids Huevos Rancheros
By Andrea Rivera WawrzynPublished on March 17, 2023
Time
1 hour
Yield
Serves 4
What Kids Are Saying
“I thought the recipe was really yummy! I liked that it tasted like tomato sauce, but it also tastes like a lot of other different things.” —Chloe, recipe tester, age 8
Ingredients
1 (28-ounce) can diced tomatoes, opened2 tablespoons vegetable oil 1 small onion, peeled and chopped1–2 jalapeño chiles, stemmed, halved, and seeded, cut into 1-inch pieces2 tablespoons chili powder 1 tablespoon tomato paste 2 garlic cloves, lightly crushed and peeled1½ teaspoons packed brown sugar 1 teaspoon table salt 1 tablespoon lime juice, squeezed from ½ lime 1 cup shredded Monterey Jack cheese (4 ounces)4 large eggs 2 tablespoons minced fresh cilantro 4 (6-inch) corn tortillas
Before You Begin
Chiles contain a compound called capsaicin that makes them spicy. To make sure you do not get it in your eyes, wear disposable gloves when touching chiles.
Instructions
- Set fine-mesh strainer over large bowl. Pour tomatoes into fine-mesh strainer. Use rubber spatula to stir and press on tomatoes to remove liquid.
- Heat oil in 12-inch nonstick skillet over medium heat for 1 minute (oil should be hot but not smoking). Add onion and jalapeños and cook, stirring often with rubber spatula, until well browned, about 8 minutes.
- Add chili powder, tomato paste, garlic, brown sugar, and salt to skillet and stir to combine. Cook for 30 seconds. Turn off heat and slide skillet to cool burner.
- Carefully transfer onion mixture to food processor (ask an adult for help). Add drained tomatoes and lime juice and lock lid into place. Hold down pulse button for 1 second, then release. Repeat until tomatoes are coarsely chopped, about ten 1-second pulses.
- Remove lid and carefully remove processor blade (ask an adult for help). Use rubber spatula to transfer tomato mixture to now-empty skillet.
- Spread tomato mixture into even layer in skillet. Sprinkle Monterey Jack evenly over top. Make shallow holes in sauce and fill with eggs following photos, “Step-by-Step: How to Make Huevos Rancheros.”
- Bring tomato mixture to simmer (small bubbles should break often across surface of mixture) over medium heat. Reduce heat to medium-low. Cover skillet and cook, 5 to 6 minutes for slightly runny yolks (white around edge of yolk will be barely opaque) or 7 to 8 minutes for soft but set yolks.
- Turn off heat and slide skillet to cool burner. Use oven mitts to remove lid. Sprinkle with cilantro. Stack tortillas on small microwave-safe plate and cover with damp dish towel. Heat in microwave until warm, about 1 minute. Serve immediately with warm tortillas.
Time
1 hourYield
Serves 4What Kids Are Saying
“I thought the recipe was really yummy! I liked that it tasted like tomato sauce, but it also tastes like a lot of other different things.” —Chloe, recipe tester, age 8Ingredients
1 (28-ounce) can diced tomatoes, opened
2 tablespoons vegetable oil
1 small onion, peeled and chopped
1–2 jalapeño chiles, stemmed, halved, and seeded, cut into 1-inch pieces
2 tablespoons chili powder
1 tablespoon tomato paste
2 garlic cloves, lightly crushed and peeled
1½ teaspoons packed brown sugar
1 teaspoon table salt
1 tablespoon lime juice, squeezed from ½ lime
1 cup shredded Monterey Jack cheese (4 ounces)
4 large eggs
2 tablespoons minced fresh cilantro
4 (6-inch) corn tortillas
Test Kitchen Techniques
Ingredients
1 (28-ounce) can diced tomatoes, opened
2 tablespoons vegetable oil
1 small onion, peeled and chopped
1–2 jalapeño chiles, stemmed, halved, and seeded, cut into 1-inch pieces
2 tablespoons chili powder
1 tablespoon tomato paste
2 garlic cloves, lightly crushed and peeled
1½ teaspoons packed brown sugar
1 teaspoon table salt
1 tablespoon lime juice, squeezed from ½ lime
1 cup shredded Monterey Jack cheese (4 ounces)
4 large eggs
2 tablespoons minced fresh cilantro
4 (6-inch) corn tortillas
Test Kitchen Techniques
Ingredients
1 (28-ounce) can diced tomatoes, opened
2 tablespoons vegetable oil
1 small onion, peeled and chopped
1–2 jalapeño chiles, stemmed, halved, and seeded, cut into 1-inch pieces
2 tablespoons chili powder
1 tablespoon tomato paste
2 garlic cloves, lightly crushed and peeled
1½ teaspoons packed brown sugar
1 teaspoon table salt
1 tablespoon lime juice, squeezed from ½ lime
1 cup shredded Monterey Jack cheese (4 ounces)
4 large eggs
2 tablespoons minced fresh cilantro
4 (6-inch) corn tortillas
Test Kitchen Techniques
Why This Recipe Works
Perfect for an eggs-cellent breakfast, brunch, or even breakfast for dinner, these huevos rancheros feature perfectly-cooked eggs nestled in a spicy, savory tomato sauce. To cook the eggs evenly, we harness the power of steam. After adding eggs to shallow holes in the tomato sauce, we bring the sauce to a simmer and put the lid on to trap steam inside. Steam is another word for water vapor—the gaseous form of water—that’s created when water comes to a boil or simmer. Steam is HOT! Trapping it inside a lid applies heat to the eggs from the top as well as the bottom, where they’re in contact with the skillet. Ask kids if they can think of any other foods that use the power of steam to cook. (Think: dumplings, vegetables, rice, clams, lobsters)
Before You Begin
Chiles contain a compound called capsaicin that makes them spicy. To make sure you do not get it in your eyes, wear disposable gloves when touching chiles.
Instructions
- Set fine-mesh strainer over large bowl. Pour tomatoes into fine-mesh strainer. Use rubber spatula to stir and press on tomatoes to remove liquid.
- Heat oil in 12-inch nonstick skillet over medium heat for 1 minute (oil should be hot but not smoking). Add onion and jalapeños and cook, stirring often with rubber spatula, until well browned, about 8 minutes.
- Add chili powder, tomato paste, garlic, brown sugar, and salt to skillet and stir to combine. Cook for 30 seconds. Turn off heat and slide skillet to cool burner.
- Carefully transfer onion mixture to food processor (ask an adult for help). Add drained tomatoes and lime juice and lock lid into place. Hold down pulse button for 1 second, then release. Repeat until tomatoes are coarsely chopped, about ten 1-second pulses.
- Remove lid and carefully remove processor blade (ask an adult for help). Use rubber spatula to transfer tomato mixture to now-empty skillet.
- Spread tomato mixture into even layer in skillet. Sprinkle Monterey Jack evenly over top. Make shallow holes in sauce and fill with eggs following photos, “Step-by-Step: How to Make Huevos Rancheros.”
- Bring tomato mixture to simmer (small bubbles should break often across surface of mixture) over medium heat. Reduce heat to medium-low. Cover skillet and cook, 5 to 6 minutes for slightly runny yolks (white around edge of yolk will be barely opaque) or 7 to 8 minutes for soft but set yolks.
- Turn off heat and slide skillet to cool burner. Use oven mitts to remove lid. Sprinkle with cilantro. Stack tortillas on small microwave-safe plate and cover with damp dish towel. Heat in microwave until warm, about 1 minute. Serve immediately with warm tortillas.
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