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Huevos Rancheros
Eggs in Sauce
4 eggs
1 C Ranchero Sauce (recipe follows)
4 corn tortillas
Vegetable oil
Salt & black pepper to taste
Preheat oven to 500-degrees F. Coat each tortilla in vegetable oil; place on cookie sheet. Bake for about five to ten minutes, depending on desired crispness. Heat vegetable oil in a skillet. Cook eggs slowly on one side until whites are firm and yolks are runny; season with salt and black pepper to taste. Place one egg on each tortilla. Heat Ranchero Sauce in a pan on high heat for about two minutes, or until sauce is hot. Pour 1/4 cup of sauce over the top of each egg. Allow to cool for about one minute before serving.
Ranchero Sauce:
2 TBS vegetable oil
1/4 C chopped onion
2 garlic cloves, chopped
1 jalapeno or serrano chile, seeded & diced
3 C diced tomatoes
1 TBS oregano
1/2 tsp. ground chile powder
Salt & black pepper to taste
Heat vegetable oil in a skillet; sauté chopped garlic, jalapeno or serrano chile and onions for two or three minutes, stirring occasionally. Reduce heat and add diced tomatoes. Cook the tomatoes for about five or six minutes, or until they wilt. Add oregano, chile powder, salt and black pepper to taste; simmer for another five minutes. Serve.
*Huevos Rancheros image (C) Elchavobeer (2008). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.
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