Name: Sheet-Pan Huevos Rancheros
Total time: 45 min
Ingredients: 2 pounds ripe tomatoes, cored and chopped; 2 medium jalapeños, seeded, if desired, and chopped; 0.5 cup chopped onion; 2 cloves garlic, chopped; 1 tablespoon avocado oil; 1 teaspoon salt; 0.5 teaspoon dried oregano; 0.5 teaspoon ground cumin; 4 large eggs; 8 corn tortillas, warmed; Chopped fresh cilantro and/or crumbled cotija cheese for garnish

Sheet-Pan Huevos Rancheros

5.0

(1)

1 Review

A sheet pan and a blender are the keys to success for this easy twist on a classic Mexican egg recipe that works just as well for dinner as it does for breakfast or brunch. Serve with creamy refried beans or garlicky black beans to make this meal even more comforting.

Carolyn Casner

Published on November 2, 2022

Reviewed by Dietitian

Nadine Bradley, RD, CNSC

a recipe photo of the Sheet-Pan Huevos Rancheros on a sheet pan alongside a bowl of cheese and a serving spatula — Photo: Photographer: Brie Goldman Food Stylist: Lauren McAnelly Prop Stylist: Holly Raibikis

Active Time:

45 mins

Total Time:

45 mins

Servings:

Nutrition Profile:

Dairy-Free Diabetes Appropriate Gluten-Free Heart Healthy Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

2 pounds ripe tomatoes, cored and chopped
2 medium jalapeños, seeded, if desired, and chopped
½ cup chopped onion
2 cloves garlic, chopped
1 tablespoon avocado oil
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground cumin
4 large eggs
8 corn tortillas, warmed
Chopped fresh cilantro and/or crumbled cotija cheese for garnish

Directions

Place a large rimmed baking sheet in the oven. Preheat to 450°F.
Place tomatoes, jalapeños, onion, garlic, oil, salt, oregano and cumin in a blender or food processor. Pulse until finely chopped. Remove the sheet pan from the oven and carefully pour in the tomato mixture, spreading it evenly over the surface. Roast until the pan is mostly dry and most of the liquid has evaporated, 10 to 15 minutes.
Remove the sheet pan from the oven. Using a bench scraper or wide spatula, divide the tomato mixture into fourths. Make a well in each section and crack an egg into the middle. Return to the oven and bake until the egg whites are set but the yolks are still runny, about 4 minutes.
To serve, place 2 warm tortillas, overlapping, on each of 4 plates. Serve an egg and its sauce over the tortillas. Sprinkle with cilantro and cotija, if desired.

Nutrition Facts (per serving)

262	Calories
10g	Fat
34g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 tortillas, 1 egg & generous 1/4 cup sauce
Calories 262
% Daily Value *
Total Carbohydrate 34g	12%
Dietary Fiber 7g	25%
Total Sugars 8g
Protein 12g	24%
Total Fat 10g	13%
Saturated Fat 2g	10%
Cholesterol 186mg	62%
Vitamin A 2307IU	46%
Vitamin C 42mg	47%
Vitamin D 41IU	10%
Vitamin E 2mg	13%
Folate 67mcg	17%
Vitamin K 23mcg	19%
Sodium 397mg	17%
Calcium 102mg	8%
Iron 2mg	11%
Magnesium 70mg	17%
Potassium 755mg	16%
Zinc 2mg	18%
Vitamin B12 1mcg	42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.