Huevos Rancheros with Roasted Tomato Sauce

To make the pico de gallo, in a bowl, stir together the onion, jalapeños and tomatoes. Season with lime juice and salt. Set aside.

Preheat an oven to 450ºF.

In a large bowl, toss the tomatoes and the onion half with the olive oil, salt and pepper. Place the tomatoes, cut side up, and the onion, cut side down, on a rack-lined baking sheet. Transfer to the oven and roast until slightly charred and softened, about 30 minutes for the onion and 45 minutes for the tomatoes. Let cool slightly. Transfer the onion and tomatoes to a large bowl and add the chipotle chili. Using an immersion blender, puree until almost smooth, adding the adodo sauce and seasoning the sauce with salt. Set aside.

Reduce the oven temperature to 400ºF.

In a small saucepan over medium-high heat, warm 1 Tbs. of the canola oil. Add the chopped onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add the oregano and the black beans and cook, stirring, until fragrant, about 1 minute. Add the water and bring to a boil. Reduce the heat and simmer for 5 to 7 minutes.

Place two 6 1/2-inch cast-iron skillets over medium heat. In each pan, warm 1/2 Tbs. canola oil, then add 1 tortilla and cook until softened, about 30 seconds per side. Repeat with the remaining tortillas, adding more oil to the pans as needed. Remove the pans from the heat. Arrange 3 tortillas in each pan, overlapping them to cover the entire surface, with 1 inch of overhang around the edge of the pans. Spoon 1/2 cup of the bean mixture into each pan. Make a small well in the center and crack 2 eggs into each well. Top each with 1/3 cup of the tomato sauce.

Transfer the pans to the oven and bake for 6 minutes. Sprinkle the Monterey jack cheese on top and tent with aluminum foil. Continue baking until the egg whites are set and the cheese is melted, 5 to 6 minutes more. Top with the pico de gallo and queso cotija and serve immediately. Serves 2.

Williams-Sonoma Kitchen