Baking

I'm a big fan of all sloppy egg-and-bean-and-cheese morning-after breakfasts (a course known, in our household, as Mexi-brexi). I'm also a big fan of dishes like shakshouka or eggs in purgatory, where eggs are poached in a seasoned tomato sauce, absorbing the flavors as they cook. And thus, this version of huevos rancheros, perfect for a lazy holiday morning (and a houseful of guests).
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<br />If I'm cooking for a few folks, I'll poach the eggs in a saucepan. But for a crowd, it's ridiculously easy to just bake the eggs in the oven. And yes, this is more of a technique than a recipe, but it's so good I had to share. I once helped 'cater' our neighbor's post-wedding brunch with this dish, and we fed 60 people without breaking a sweat.

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