Kids Huevos Rancheros

Step 1

Set fine-mesh strainer over large bowl. Pour tomatoes into fine-mesh strainer. Use rubber spatula to stir and press on tomatoes to remove liquid.

Step 2

Heat oil in 12-inch nonstick skillet over medium heat for 1 minute (oil should be hot but not smoking). Add onion and jalapeños and cook, stirring often with rubber spatula, until well browned, about 8 minutes.

Step 3

Add chili powder, tomato paste, garlic, brown sugar, and salt to skillet and stir to combine. Cook for 30 seconds. Turn off heat and slide skillet to cool burner.

Step 4

Carefully transfer onion mixture to food processor (ask an adult for help). Add drained tomatoes and lime juice and lock lid into place. Hold down pulse button for 1 second, then release. Repeat until tomatoes are coarsely chopped, about ten 1-second pulses.

Step 5

Remove lid and carefully remove processor blade (ask an adult for help). Use rubber spatula to transfer tomato mixture to now-empty skillet.

Step 6

Spread tomato mixture into even layer in skillet. Sprinkle Monterey Jack evenly over top. Make shallow holes in sauce and fill with eggs following photos, “Step-by-Step: How to Make Huevos Rancheros.”

Step 7

Bring tomato mixture to simmer (small bubbles should break often across surface of mixture) over medium heat. Reduce heat to medium-low. Cover skillet and cook, 5 to 6 minutes for slightly runny yolks (white around edge of yolk will be barely opaque) or 7 to 8 minutes for soft but set yolks.

Step 8

Turn off heat and slide skillet to cool burner. Use oven mitts to remove lid. Sprinkle with cilantro. Stack tortillas on small microwave-safe plate and cover with damp dish towel. Heat in microwave until warm, about 1 minute. Serve immediately with warm tortillas.