Classic Huevos Rancheros Recipe
Ingredients
| Cooking oil | 1/4 Cup (16 tbs), frozen | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Cooking oil | 2 Tablespoon | |
| Tomatoes | 3 Large, peeled, finely chopped | |
| Green chilies | 1/4 Cup (16 tbs), drained, rinsed | |
| Salt | 1/4 Teaspoon | |
| Eggs | 6 | |
| Shredded monterey jack cheese | 1 Cup (16 tbs) |
Directions
Heat 1/4 cup oil in a medium skillet. (Electric skillet 250°.)
Dip tortillas in oil for a few seconds till softened but not brown.
Keep warm.
In same skillet cook onion and garlic in 2 tablespoons oil till tender but not brown.
Add tomatoes, chilies, and 1/4 teaspoon salt.
Simmer 10 minutes.
Slide eggs into tomato mixture, taking care not to break yolks.
Season with salt and pepper.
Cover skillet and cook eggs till of desired doneness.
Place an egg with some of the tomato mixture on each tortilla.
Top with shredded cheese.
Dip tortillas in oil for a few seconds till softened but not brown.
Keep warm.
In same skillet cook onion and garlic in 2 tablespoons oil till tender but not brown.
Add tomatoes, chilies, and 1/4 teaspoon salt.
Simmer 10 minutes.
Slide eggs into tomato mixture, taking care not to break yolks.
Season with salt and pepper.
Cover skillet and cook eggs till of desired doneness.
Place an egg with some of the tomato mixture on each tortilla.
Top with shredded cheese.
Chef
