Chipotle Huevos Rancheros Bake with Mango Salsa

We're gearing up for a delicious Cinco de Mayo brunch with this recipe from Half Baked Harvest. It's a little spicy, paired with sweet and tangy, all balanced out with a slightly running Braswell Family Farms egg. Stay yolky my friends!

• Yield: 4-6 servings
• Prep time: 10 min
• Cook time: 35 min
• Total time: 45 min

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small sweet onion, chopped
• 1 poblano pepper, chopped
• 1 jalapeño, seeded and chopped
• 2 cloves garlic, minced or grated
• 1 teaspoon dried oregano
• 1 can (15 ounce) diced fire roasted tomatoes
• 1/2 cup orange juice (we recommend Florida's Natural® No Pulp)
• 1-2 chipotle chiles in adobo
• Kosher salt and pepper
• 8 corn tortillas
• 8 Braswell Family Farms eggs
• Feta cheese, cilantro, yogurt, and avocado, for serving

MANGO SALSA

• 1 mango diced
• 1 jalapeño seeded and chopped
• 1/4 cup fresh cilantro, chopped
• juice from 1 lime
• 1 pinch flaky sea salt

Directions

1.  Preheat oven to 350 degrees F. Grease 4 oven-safe ramekins or a 9x13 inch baking dish.
2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and poblano pepper. Cook for 5 minutes or until soft. Add the jalapeño, garlic and oregano. Cook another 2 minutes. Add the tomatoes, orange juice, chipotle chiles, and season with salt and pepper. Bring the sauce to a low boil and simmer for about 10 minutes or until the sauce has thickened slightly. Remove from the heat.
3. Layer the tortillas in the bottom of the prepared baking dish. Spoon the sauce over the tortillas. Crack the eggs into the sauce. Season with salt and pepper. Transfer to the oven and bake until the whites are just set but yolks are still runny, about 12 to 15 minutes.
4. Meanwhile, make the salsa by combining all ingredients in a bowl.
5. Serve the Huevos Rancheros topped with salsa, avocado, cheese, and cilantro. Enjoy!