Fall is here and with that comes the holiday seasons. I find myself craving food that sticks to my ribs. Especially after a good early morning hot yoga class. This past Sunday I had some family over for brunch and tried out a new recipe on them. And it was a huge success! Huevos Rancheros the simple way!!! I thought this would be a great recipe to share, its easy and is very filling. Play with the spices to suite your palate. My family and I love spice, but for this recipe we kept it mellow for the little tummies at the table. I included some photos of my process for this dish. Enjoy and I wold love to hear about your take on this recipe!!
Stay Full!
What you will need
large baking dish 13 x 19
3 large cans of pomadori tomatoes
1 green bell pepper
1 Anaheim pepper
5 garlic cloves
2 shallots on 1 large yellow onion
2 TBS cumin
2-3 TBS of chili powder
1 TBS of chipotle chili powder
1 tsp cinnamon
6-8 eggs
1 cup of shredded cheese
3 cups cooked polenta
1 can of black beans
salt and pepper to taste
Pre heat over to 350 degrees
Chop and saute pepper and onions till soft in your favorite oil. I like olive for this recipe
Crush or chop tomatoes, you can use your hand or if you like it less chunky use food processor. Add tomatoes and their juice to the onion pepper mix
Add all your spices and simmer for 20 min. Taste it and adjust with salt and pepper
Once the sauce is cooked, ladle 3/4 of the sauce into your baking dish. Carefully crack the eggs into the sauce making sure they do not touch. Cover the eggs with remaining sauce and top with cheese. Place in the oven for 15-18 min for soft runnier eggs. 20 for a more hard cooked egg.
While the eggs are cooking prepare your polenta. Add a little cheese to it for a creamier texture. 3 cups of water to 1 cup of uncooked polenta. Drain 1/2 of the water from the black beans and heat. Make sure to add a little salt or pepper to the beans or even a little canned mole sauce is nice too.
Serve the Huevos Rancheros over a scoop of polenta and some black beans. Eat and enjoy!!!!
