Ranchero Baked Eggs with Charred Salsa Roja

Ingredients

• 6 large Eggs
• 6 medium Roma tomatoes
• 3 Dried chiles (guajillo or ancho)
• 1 Jalapeno
• 4 cloves Garlic
• 1 medium White onion
• 2 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 Avocado
• 0.25 cup Fresh cilantro
• 1 Lime
• 1 tsp Salt
• 2 cups Baby spinach(optional)

Instructions

1. 1

   Char the tomatoes, jalapeno, and half the onion under the broiler, turning often, until blistered and blackened in spots, about 10 minutes.

2. 2

   Toast the dried chiles in a dry skillet 30 seconds per side, then soak in hot water 15 minutes until soft.

3. 3

   Blend charred tomatoes, jalapeno, softened chiles, garlic, cumin, smoked paprika, and salt into a smooth salsa roja.

4. 4

   Simmer the salsa in a skillet over medium heat 10 minutes until thickened and deep brick red; stir in the spinach if using.

5. 5

   Preheat oven to 400°F (200°C). Spread the salsa in a baking dish and make six wells.

6. 6

   Crack an egg into each well, drizzle with olive oil, and bake 12-14 minutes until whites are set and yolks are jammy.

7. 7

   Thinly slice and quickly pickle the remaining onion with lime juice and a pinch of salt while the eggs bake.

8. 8

   Top with pickled onion, diced avocado, and cilantro. Serve immediately.