Get ready for the breakfast platter of your dreams featuring Mrs. T’s Pierogies, black beans, roasted red peppers, and silky baked eggs all tossed in a guajillo-charred tomato ranchero sauce.
For the Guajillo-Tomato Sauce
4 (1 ounce) dried guajillo chiles, stemmed, seeded, and rinsed
1 pound ripe tomatoes
1/2 onion, quartered
3 cloves unpeeled garlic
1 teaspoon dried oregano (preferably Mexican oregano)
1 teaspoon kosher salt (plus more for seasoning)
1/4 teaspoon ground black pepper
2 tablespoons olive oil
3/4 cup chicken broth
For the Baked Eggs:
1 (15-ounce) can black beans, drained and rinsed
1 (11.5-ounce) jar roasted red peppers, drained and sliced
4–6 large eggs
cilantro to garnish, optional
crusty baguette for serving, optional
For the Guajillo-Tomato Sauce:
Toast chiles in a dry skillet or comal over medium heat (not too hot or they will burn and become bitter). Turn frequently until they are fragrant, about 2 minutes. Transfer to a small saucepan, cover with water and simmer until soft, about 15 minutes.
Meanwhile, broil tomatoes, onion, and garlic until charred on all sides. Check frequently as the garlic will cook first. Remove garlic and continue turning and charring vegetables, about 10-15 minutes depending on your broiler. You can also do this in a dry frying pan or on the grill.
Remove garlic skin and transfer vegetables to a blender. Add oregano, 1 teaspoon salt, and pepper. Blend on high until smooth.
Heat oil over medium-high heat in a large, oven-safe pan that is big enough to hold the finished dish. If you don’t have a pan big enough, you can transfer everything to a 9 x 13-inch baking dish later and use a smaller frying pan to make the sauce.
Once oil is shimmering, slowly add tomato sauce—careful it will spatter. Fry sauce, stirring to incorporate the oil then lower heat to a low simmer.
Add chicken broth to the blender and 1-2 guajillo chiles. Blend on high, adding remaining chiles one at a time, until blended and very smooth. Strain into tomato sauce through a fine mesh strainer, pressing and scraping until only dry solids are left, discard.
Stir chile pureé into sauce, bring to a simmer, and let cook about 5 minutes more. Taste and add more salt if needed. Continue with the dish or remove from heat, let cool then cover and refrigerate for up to 3 days until ready to use.
Heat oven to 375°F.
Add pierogies (you can do this from frozen!), black beans, and roasted peppers to sauce. Stir to combine and coat with sauce. Make a hole for each egg, leaving a little space in between, (4-6 eggs will fit depending on how many you’d like). Gently crack each egg into each hole. Season with salt and pepper.
Bake until egg whites are just barely set and yolks are loose, about 20 minutes. If you’d like them more firm, bake 10 minutes more. The eggs will continue to cook after you remove them from the oven, so don’t over cook unless you like well done!
Sprinkle with cilantro and serve with a warm crusty baguette or warm corn tortillas.
The Guajillo-Tomato Sauce can be made up to three days in advance. Keep covered in the refrigerator until ready to use. If pressed for time a store bought salsa will do the trick!