Huevos rancheros has been one of my favorite egg dishes since I first tasted it in Mexico, nearly 20 years ago. It's a hearty, satisfying breakfast, which means it can also hold its own for dinner.
In this version, huevos rancheros go the way of the casserole with a double layer of corn tortillas, a generous helping of beans and cheese, and the signature spicy-sweet tomato-chile sauce. Everything is stacked into a 9x13-inch baking dish and then topped with a few eggs and baked in a hot oven until the whites are set and everything is melty and delicious.
from Recipe | Kitchn http://ift.tt/2G5W9fC
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