May 2, 2009

Huevos Rancheros

New Better Homes and Gardens Cookbook

Makes breakfast for two, with enough topping leftover to have it again, or use 7 tortillas and 8 eggs for breakfast for four people.

3 T olive or cooking oil
4 6-inch corn tortillas
1/2 C chopped onion (1 medium)
2 garlic cloves, minced
1 14.5-oz. can diced tomatoes, drained
1/2 of a 4-oz. can diced green chile peppers, drained, or 1 or 2 chipotle peppers in adobo sauce, chopped
2 T minced fresh cilantro (+ more for garnish)
1/4 t ground cumin
4 eggs
shredded Monterey Jack or cheddar cheese or crumbled queso fresco
small can sliced black olives

In a 12-inch skillet, heat 2 T of the oil. Dip each tortilla, one at a time, into the oil until hot. Drain tortillas on paper towels (not stacked), reserving oil in skillet. Keep 3 tortillas warm on a baking sheet in a 300-degree oven. Reserve remaining tortilla.

For salsa, in the same skillet cook onion and garlic 2 - 3 minutes or until tender. Stir in drained tomatoes, chile peppers, cilantro, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Transfer mixture to blender or food processor. Blend to a coarse puree. Keep warm.
In the same skillet, heat remaining 1 T oil over medium heat. Carefully break eggs into skillet. When whites are set, add 1 T water. Cover skillet and cook eggs (3 - 4 minutes for soft-set or 4 - 5 minutes for firm-set yolks).

Place 1 1/2 warm tortillas on each of two dinner plates. Top each with two fried eggs. Spoon warm salsa over eggs. Sprinkle with cheese. Garnish with extra cilantro and sliced black olives.

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