| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 15 small corn tortillas, each cut into 6 wedges
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground pepper
- 1 dried ancho chile pepper, stemmed
- 1 14.5-ounce can tomato sauce
- 1 scallion, roughly chopped
- 1 jalapeño pepper, thinly sliced
- 1/2 cup packed fresh cilantro, plus more for topping
- 1 16-ounce can chili beans in sauce
- 12 large eggs
- 1 ripe avocado, chopped
- 1/2 cup crumbled Cotija cheese
- Lime wedges, for serving
Instructions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Add the tortilla wedges, drizzle with the vegetable oil and sprinkle with 1/2 teaspoon cumin, the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss until well coated. Spread on the baking sheet in a single layer and bake, stirring occasionally, until crisp, 20 to 30 minutes.
- Meanwhile, combine the ancho chile and 1/4 cup hot water in a blender. Let stand until the chile is softened, about 5 minutes. Add the tomato sauce, scallion, half the jalapeño slices, the cilantro, remaining 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper; puree until smooth. Lightly mash the chili beans in their sauce in a medium bowl until chunky.
- Remove the tortillas from the oven. Drizzle with about 1/2 cup of the ancho sauce and top evenly with the mashed beans. Crack the eggs on top, spacing them out; season with salt and pepper. Gently run a rubber spatula through any thick egg whites to break them up and help the eggs cook more evenly. Bake until the egg whites are opaque, 15 to 20 minutes.
- Drizzle with 1 cup more ancho sauce. Top with the avocado, cheese, remaining jalapeño slices and more cilantro; serve with lime wedges and the remaining ancho sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 544 |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 12 g |
| Sugar | 4 g |
| Protein | 25 g |
| Cholesterol | 382 mg |
| Sodium | 853 mg |
Reviews
Loved the ancho sauce! Chips were a little softish and less fun after cooking with all the things on top. How about putting the beans and ancho sauce on chicken breasts instead?
How big of a sheet pan does this use? Half-sheet?
This are closer to Chilaquiles than huevos rancheros. But they look good 😉
I don’t like beans. Could I replace with seasoned ground beef?
These are a home run! Loved the homemade tortilla chips, though I did my yellow corn torillas for about 5 minutes on each side at 400. They crisp up out of the oven nicely. Can’t help but think 30 minutes would really burn them. They bake for another 10 minutes with the eggs as well. My eggs were cooked to our liking in 8-10 minutes. Centers were not runny, but would have liked them a bit runny. Used a can of enchilada sauce as a timesaver. The toppings of avocado, scallions, cilantro, pickled jalapenos, cotija and fresh lime took them over the top! Great brunch fare.
This was a pretty easy week night dinner. I did not have a dried pepper, so I used fresh. I felt that there was too much sauce to chip ratio and have half of the sauce saved to use with something else this week. I will be making these again.
Hello friends – I had full intention to follow the exact recipe, until…..
I realized we had cans of Las Palmas chile sauce that my FIL sent for his family Huevos recipe. I took the easy way out. This recipe is delicious and recommend, easy cleanup too. Don’t forget the Cojita…I almost did. Dollops of sour cream at the end are a must.
I realized we had cans of Las Palmas chile sauce that my FIL sent for his family Huevos recipe. I took the easy way out. This recipe is delicious and recommend, easy cleanup too. Don’t forget the Cojita…I almost did. Dollops of sour cream at the end are a must.