Hatch Chile Huevos Rancheros

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.

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Yields 4-6 Servings


  • 1 (28-oz) can diced tomatoes, preferably fire roasted
  • 1 Tbs packed brown sugar
  • juice of 1 lime
  • 1 sweet yellow onion, diced
  • 1/4 cup extra virgin olive oil
  • 2 1/2 Tbs chile powder
  • 5 cloves garlic, thinly sliced
  • 2-3 Hatch chiles, roasted, peeled, seeded, and diced (or 1 poblano pepper)
  • 1 cup shredded Hatch chile cheddar (or Pepperjack cheese)
  • 8 large eggs
  • 1/3 cup minced fresh cilantro
  • 6 (6-inch) corn tortillas, warmed


  1. Preheat the oven to 475 degrees.  Line a rimmed baking sheet with parchment paper and set aside.
  2. Set a fine-mesh strainer over a bowl and drain the tomatoes, pressing to extract as much liquid as possible.  Transfer the liquid to a 2-cup liquid measuring cup and reserve 1 3/4 cups of the tomato juice, discarding the rest.  Whisk in the sugar and lime juice and set aside.
  3. In a medium bowl combine the tomatoes, onion, olive oil, chile powder, garlic, and 1/2 teaspoon of salt.  Spread the mixture into an even layer on the prepared baking sheet.  Roast 35 to 40 minutes, stirring halfway through.
  4. Remove from the oven and reduce heat to 400 degrees.
  5. Transfer the roasted tomato mixture to a 9×13 inch baking dish, and stir in the tomato juice mixture and hatch chiles.  Season with salt and pepper to taste.  Sprinkle with cheese, then use the back of a ladle to form 8 small “wells”in the tomato mixture.*
  6. Carefully crack an egg into each well, then sprinkle the eggs with salt and pepper.
  7. Bake until the whites are just beginning to set but still have some movement, 13 to 15 minutes.
  8. Remove from the oven, transfer to a wire rack, and cover with foil.  Let the eggs sit for 5 minutes.  Sprinkle cilantro over the top, and serve.

Slightly adapted from a recipe from pink-parsley.com