A delightful take on the classic Huevos Rancheros, baked to perfection with a rich, flavorful sauce and a cheesy topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the dish.
Dice the onion, green pepper, and mince the garlic.
Uniformly diced vegetables cook evenly and enhance the sauce's texture.
Heat olive oil in a sauté pan over medium heat and cook the onion, green pepper, and garlic until softened.
Stir frequently to prevent the garlic from burning.
Sprinkle the flour over the vegetables and stir to combine, cooking for 1 minute.
This step helps thicken the sauce.
Add the tomatoes, oregano, cumin, salt, pepper, and white wine to the pan. Simmer for 5 minutes.
Crush the tomatoes slightly with the spoon for a smoother sauce.
Transfer the sauce to a 9x13-inch baking dish.
Spread the sauce evenly for consistent cooking.
Make six indentations in the sauce and crack an egg into each indentation.
Be gentle to keep the yolks intact.
Sprinkle the cheddar cheese and olives over the top.
Distribute the toppings evenly for balanced flavor.
Bake in the preheated oven for 15 minutes or until the eggs are set to your liking.
Check the eggs occasionally to avoid overcooking.
Serve immediately, garnished with fresh herbs if desired.
Serve with warm tortillas or crusty bread for a complete meal.
