For brunch Sunday, I tried a new spin on huevos rancheros. It’s a lot different than the huevos rancheros that I’ve made before and I think much better. D and I picked up a poblano pepper at Soda City Farmer’s Market on Saturday morning and I started dicing it first thing Sunday morning.
2 14.5-oz cans fire roasted diced tomatoes
1 T packed brown sugar
1 t lime juice
1 sweet yellow onion, diced
1/4 cup extra virgin olive oil
3 T chile powder
4 cloves garlic, thinly sliced
1 poblano pepper
1 cup pepperjack cheese
1/3 cup minced fresh cilantro
6 (6-inch) corn tortillas, warmed
1. Preheat oven to 400 degrees.
2. In a pan combine the onion, olive oil, chile powder, garlic, and 1/2 teaspoon of salt. (We also added some vidalia onion peach hot sauce to it.) Carmelize the mixture.
3. Combine carmelized onions, roasted tomatoes, brown sugar, lime juice, and poblano pepper together and spread evenly in a 9×13 inch baking dish. Season with salt and pepper to taste.
4. Sprinkle with cheese, then use the back of a ladle to form 8 small “wells” in the tomato mixture.
5. Carefully crack an egg into each well, then sprinkle the eggs with salt and pepper. Here is what it should look like at this point.
6. Bake until the whites are just beginning to set but still have some movement, 15 minutes or so.
7. Remove from the oven and let the eggs sit for 5 minutes. Sprinkle cilantro over the top, and serve heaps over warm tortillas.