Yield: 12 servings
36 4½ -inch white corn tortillas
as needed, ranchero sauce
12 large eggs
to taste, kosher salt
to taste, black pepper
Preheat oven to 350°F. Spoon 2 Tbsp. ranchero sauce into an individual-sized cast iron skillet, then top with white corn tortilla. Repeat layers of ranchero sauce and tortilla two more times, and top with an additional 2 Tbsp. ranchero sauce. Crack one egg onto center of top tortilla and bake for 10-15 minutes or until hot. Serve warm.
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