Cast Iron Huevos Rancheros
By Lawman JohnsonPublished on July 11, 2017
Time
1¼ hours
Yield
Serves 2 to 4
Ingredients
1 ½ pounds grape tomatoes 3 tablespoons vegetable oil Salt and pepper 2 jalapeno chiles, stemmed, halved, and seeded½ onion, cut into 1-inch pieces1 tablespoon tomato paste 2 garlic cloves, lightly crushed and peeled½ teaspoon ground cumin 3 tablespoons minced fresh cilantro 1 tablespoon lime juice, plus lime wedges for serving4 large eggs 4 (6-inch) corn tortillas, warmed
Before You Begin
You will need a 12-inch skillet with a tight-fitting lid for this recipe. For more heat, add the jalapeño ribs and seeds in step 3 as desired. Serve with refried beans, diced avocados, and chopped scallions.
Instructions
- Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Toss tomatoes with 1 tablespoon oil and 1 teaspoon salt. Add tomatoes to skillet and cook, stirring occasionally, until lightly charred and blistered, about 10 minutes; transfer to bowl.
- Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add jalapeños and onion and cook until lightly charred, about 8 minutes. Stir in tomato paste, garlic, 1 teaspoon salt, and cumin and cook until fragrant, about 30 seconds.
- Process jalapeño-onion mixture in food processor until finely ground, about 15 seconds, scraping down sides of bowl as needed. Add tomatoes and pulse until coarsely chopped, about 10 pulses. (Salsa can be refrigerated for up to 24 hours.)
- Bring salsa to simmer in now-empty skillet over medium heat. Cook, stirring occasionally, until thickened slightly, about 10 minutes. Off heat, stir in 2 tablespoons cilantro and lime juice and season with salt and pepper to taste.
- Using back of large spoon, make 4 shallow indentations (about 3 inches wide) in salsa. Crack 1 egg into each indentation and season with salt and pepper. Cover and cook over medium-low heat, 4 to 5 minutes for runny yolks (white around edge of yolk will be barely opaque), 5 to 6 minutes for soft but set yolks, or 6 to 7 minutes for medium-set yolks. Sprinkle with remaining 1 tablespoon cilantro. Serve immediately with warm tortillas and lime wedges.
Time
1¼ hoursYield
Serves 2 to 4Ingredients
1 ½ pounds grape tomatoes
3 tablespoons vegetable oil
Salt and pepper
2 jalapeno chiles, stemmed, halved, and seeded
½ onion, cut into 1-inch pieces
1 tablespoon tomato paste
2 garlic cloves, lightly crushed and peeled
½ teaspoon ground cumin
3 tablespoons minced fresh cilantro
1 tablespoon lime juice, plus lime wedges for serving
4 large eggs
4 (6-inch) corn tortillas, warmed
Test Kitchen Techniques
Ingredients
1 ½ pounds grape tomatoes
3 tablespoons vegetable oil
Salt and pepper
2 jalapeno chiles, stemmed, halved, and seeded
½ onion, cut into 1-inch pieces
1 tablespoon tomato paste
2 garlic cloves, lightly crushed and peeled
½ teaspoon ground cumin
3 tablespoons minced fresh cilantro
1 tablespoon lime juice, plus lime wedges for serving
4 large eggs
4 (6-inch) corn tortillas, warmed
Test Kitchen Techniques
Ingredients
1 ½ pounds grape tomatoes
3 tablespoons vegetable oil
Salt and pepper
2 jalapeno chiles, stemmed, halved, and seeded
½ onion, cut into 1-inch pieces
1 tablespoon tomato paste
2 garlic cloves, lightly crushed and peeled
½ teaspoon ground cumin
3 tablespoons minced fresh cilantro
1 tablespoon lime juice, plus lime wedges for serving
4 large eggs
4 (6-inch) corn tortillas, warmed
Test Kitchen Techniques
Why This Recipe Works
This spicy dish of eggs, salsa, and tortillas makes for an eye-opening breakfast. We took advantage of the powerful searing properties of our cast-iron skillet to get great charring on the vegetables in the flavorful salsa base of the dish. Our vegetable mixture was chopped in a food processor to the perfect consistency before getting simmered in the skillet to develop even more flavor. We then cracked our eggs into small wells in the simmering salsa and covered the skillet to allow the eggs to gently poach and absorb flavor from the zesty vegetables.
Before You Begin
You will need a 12-inch skillet with a tight-fitting lid for this recipe. For more heat, add the jalapeño ribs and seeds in step 3 as desired. Serve with refried beans, diced avocados, and chopped scallions.
Instructions
- Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Toss tomatoes with 1 tablespoon oil and 1 teaspoon salt. Add tomatoes to skillet and cook, stirring occasionally, until lightly charred and blistered, about 10 minutes; transfer to bowl.
- Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add jalapeños and onion and cook until lightly charred, about 8 minutes. Stir in tomato paste, garlic, 1 teaspoon salt, and cumin and cook until fragrant, about 30 seconds.
- Process jalapeño-onion mixture in food processor until finely ground, about 15 seconds, scraping down sides of bowl as needed. Add tomatoes and pulse until coarsely chopped, about 10 pulses. (Salsa can be refrigerated for up to 24 hours.)
- Bring salsa to simmer in now-empty skillet over medium heat. Cook, stirring occasionally, until thickened slightly, about 10 minutes. Off heat, stir in 2 tablespoons cilantro and lime juice and season with salt and pepper to taste.
- Using back of large spoon, make 4 shallow indentations (about 3 inches wide) in salsa. Crack 1 egg into each indentation and season with salt and pepper. Cover and cook over medium-low heat, 4 to 5 minutes for runny yolks (white around edge of yolk will be barely opaque), 5 to 6 minutes for soft but set yolks, or 6 to 7 minutes for medium-set yolks. Sprinkle with remaining 1 tablespoon cilantro. Serve immediately with warm tortillas and lime wedges.
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