Alexa Whats for Dinner

For the ranchero sauce: Heat 1/2 tablespoon extra virgin olive oil in a large pan over medium-high heat. Sauté 1 diced shallot until softened, 3-5 minutes. Add 3 minced garlic cloves and sauté until fragrant, about 1 minute. Add 8 ounces canned tomato sauce, 6 ounces jarred roasted red peppers, 1 (4.5 ounce) can chopped green chilies, 1/2 cup chicken stock, 1/2 tablespoon ground cumin, 1/2 tablespoon brown sugar, 1 teaspoon salt, and 1/2 teaspoon freshly cracked black pepper to the pan and stir to combine. Simmer, stirring occasionally, for 10 minutes. Set aside and allow to cool, then carefully blend the sauce until smooth in a blender. Remove from blender, taste for seasoning, then mix in 1/4 cup heavy cream. 

For the rest of the dish: Preheat the oven to 350F. Grease a ramekin with 1 tablespoon softened butter then place in 2 eggs, 1 tablespoon heavy cream, and 1 tablespoon crumbled cotija cheese. Place the ramekin into a high-sided baking dish. Pour about 4 cups of boiling water into the baking dish, until it reaches about halfway up the sides of the ramekin. If your ramekins have lids, put them on. If not, cover the entire baking dish with foil. Bake for 15-20 minutes, or until the eggs reach your desired level of doneness. Once eggs are done, top with kosher salt to taste, freshly cracked black pepper to taste, about a tablespoon of ranchero sauce, 1/4 cup heated refried beans, 1/2 sliced avocado, 4 quartered cherry tomatoes, 1 tablespoon chopped cilantro, and 4 crushed tortilla chips. Serve with toasted crusty bread or more tortilla chips. Enjoy!