Huevos En Cazuela Mexican Baked Eggs Recipes

MEXICAN HUEVOS RANCHEROS

Steps:

• Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.
• Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.
• Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.
• Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.

CHORIZO CON HUEVOS (SPICY MEXICAN SAUSAGE WITH EGGS)

Steps:

• Place chorizo sausage in a skillet over medium-high heat; cook and stir until sausage is browned and cooked through, about 5 minutes.
• Stir eggs into the sausage; cook and stir until eggs are set and scrambled with the chorizo, 3 to 5 minutes.
• Warm corn tortillas on an electric skillet until they are heated through, about 2 minutes.
• Place egg and chorizo into corn tortillas.

HUEVOS EN CAZUELA (MEXICAN BAKED EGGS)

Steps:

• Preheat broiler.
• Butter 4 2-cup souffle or other individual baking dishes and set aside.
• Arrange the chiles on a broiler pan and broil 3 inches from heat, turning until charred (5-10 minutes). Transfer to plastic or paper bag and seal tightly. Let steam for 10 minutes. Peel chiles and cut in half. Discard seeds, veins and cores. Rinse under cold water and dry. Cut into julienne. Set aside.
• In a large saucepan melt butter over medium heat. Add onion and garlic and cook until translucent, stirring occasionally (10 minutes). Add chiles and cook another 5 minutes. Remove from heat.
• Stir in tomato and ham (or sausage).
• Return to heat and cook until liquid is absorbed. Season with salt and pepper.
• Using a slotted spoon divide mixture among dishes. (May be prepared one day ahead and refrigerated).
• To serve: preheat broiler.
• Warm dishes in broiler for 2 minutes.
• Break 2 eggs into each dish and season with salt and pepper. Sprinkle with enough cheese to cover yolks completely.
• Broil eggs as close to heat source as possible until whites are firm and cheese is melted and brown (3-5 minutes).
• Serve with tortillas and butter (if desired) or salsa.

OYSTER CASSEROLE (OSTIONES EN CAZUELA)

Steps:

• Drain shucked oysters. Mix oysters and tomatoes. Arrange in an ungreased oblong baking dish. Pour 1/4 cup of the half-and-half over mixture.
• Mix the remaining ingredients except lemon wedges and remaining half-and-half. Sprinkle over oysters and tomatoes.
• Pour remaining half-and-half over crumb mixture. Cook uncovered at 375 degrees until light brown, about 30 minutes. Garnish with lemon or lime wedges.