Breakfast Tuesday: Poor Kid’s Cheesy Baked Huevos Rancheros

June 28, 2011

Breakfast Tuesday comes but once a week and I’ll admit that some of those weeks I’m fairly lackadaisical. There’s just no fuel to the creative energy fire. Thankfully there are an infinite number of already tested, amazing recipes available through books and the google machine so I’m not left solely to my creative devices in the kitchen, but, also thankfully, some days I feel like attempting to make something new and different, at least to me. Today, for one thing, I didn’t feel like the overly sweet dessert breakfast characteristic of my normal Tuesday morning fare. It’s embarrassing, but not surprising, that most of my recipe research and bookmarks highlight sweets and dessert-like meals/snacks, so my not feeling like something sweet leaves me in a lurch from the start. Then I look at my pantry/fridge and notice the absolute dearth of anything interesting, or even anything that rings some sort of hidden recipe bell in my head. Hm. This may be a problem… or not!

Time to play my favorite game! The game that all home cooks and bakers play at one point or another, the game of “what do I have in my house versus what I want to make: can I make it happen?!”. If you haven’t played it, psh, you might be missing out. I decided that I wanted some sort of egg dish, baked in order to kind of-sort of fit the theme of my blog, and I wanted it to be easy to prepare for one. I gathered my ingredients and set to work, vaguely remembering a few different recipes I’ve seen and a few different recipes I’ve tried – recipes for poached eggs, for huevos rancheros, for reduced tomato sauce, and the list continues.

What did I come up with? It’s something pretty good, considering my lack of cooking prowess and experience, with definite room for improvement but nice flavor and easy/cheap to prepare. I’d like to present my version of baked eggs, kind of a poor girl’s cheesy huevo ranchero, if you will. I used a can of diced roasted tomatoes with chiles, but am a hundred percent positive that a can of plain ol’ diced tomatoes would be just as good! My one complaint was that the end product was a little bit watery, so the next time I make it I won’t add extra water to the tomatoes before setting about reducing them, to see if that will help the overall texture.

If you have any suggestions, let me know! I’ll definitely be making this again and trying to improve it!

Poor Kid’s Cheesy Baked Huevos Rancheros

(Recipe adapted from Sea Salt with Food and Smitten Kitchen)

Yields one or two servings, depending on how many eggs you want!


1 15 ounce can diced tomatoes (with or without chiles)

1 or 2 eggs

1 green onion, sliced fine, white and green parts separated

2-4 tablespoons grated cheese (I used asiago cheddar)

Salt and pepper to taste


1. Preheat oven to 375 degrees F.

2. Pour can of diced tomatoes into a skillet or small saucepan and bring to a simmer over medium heat. Simmer, stirring occasionally, for 15 minutes, until liquid is reduced. Add salt and pepper to taste. (Note: I added ¼ cup water to the tomatoes before simmering to reduce and perhaps won’t do this next time.)

3. Line the bottom of an ovenproof dish with the chopped white part of the green onion. I used a 5-inch individual ramekin to bake one egg, but you could use a slightly bigger dish if baking two eggs.

4. Once tomato is reduced, you will have about one cup of tomato goodness. If baking one egg, pour ½ cup reduced tomato into ramekin. If baking two eggs, use all the reduced tomato.

5. Make one (or two) well(s) in tomato and crack egg(s) into well(s). Sprinkle cheese over egg.

6. Bake in preheated oven for 13-15 minutes, until white appears to be set.

7. Let dish set for 5 minutes before eating.

Serve immediately!

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