Huevos Rancheros Recipe
Ingredients
| Oil | 4 Tablespoon, divided | |
| Onion | 1/4 Cup (16 tbs), minced | |
| Tomatoes | 1 Can (10oz), broken | |
| Lea & perrins worcestershire sauce | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| Tortillas | 12 | |
| Butter/Margarine | 6 Tablespoon, divided | |
| Eggs | 12 Small, divided | |
| 1 ripe avocado, peeled, pitted, and chunked | ||
Directions
In a medium saucepan, heat 1 tablespoon of the oil.
Add onion; saute for 1 minute.
Add tomatoes, Lea & Perrins, salt, sugar, and chili powder.
Bring to boiling point.
Reduce heat and simmer uncovered for 15 minutes.
In a large skillet heat remaining 3 tablespoons oil.
Add tortillas, 3 at a time; fry lightly, about 1 minute.
Drain tortillas on paper towels; keep hot.
In the same skillet melt 2 tablespoons of the butter.
Crack 4 eggs into the skillet; fry lightly.
Repeat, using remaining butter and eggs.
Place an egg on each tortilla.
For each serving, spoon tomato sauce on an individual serving plate; place 2 egg-topped tortillas over sauce.
Garnish with avocado chunks.
Add onion; saute for 1 minute.
Add tomatoes, Lea & Perrins, salt, sugar, and chili powder.
Bring to boiling point.
Reduce heat and simmer uncovered for 15 minutes.
In a large skillet heat remaining 3 tablespoons oil.
Add tortillas, 3 at a time; fry lightly, about 1 minute.
Drain tortillas on paper towels; keep hot.
In the same skillet melt 2 tablespoons of the butter.
Crack 4 eggs into the skillet; fry lightly.
Repeat, using remaining butter and eggs.
Place an egg on each tortilla.
For each serving, spoon tomato sauce on an individual serving plate; place 2 egg-topped tortillas over sauce.
Garnish with avocado chunks.
Chef
