Huevos Rancheros

This recipe can be found in the Better Homes and Gardens New Cook Book on page 232, (a great recipe book by the way with many good recipes and it reminds me of home). However I have made a few changes.

Recommended serving size is 4, but I find that I have been able to serve almost twice that amount.

2 tablespoons oil (olive works great, you may use less if you desire)
5 6-inch Corn Tortillas
1/2 cup chopped onion
2 cloves garlic
1 14.5-oz. can diced tomatoes, drained
1 4-oz. can diced green chile peppers, drained
2 tablespoons snipped fresh cilantro (optional)
1/4 teaspoon ground cumin
4 eggs
1/2 cup shredded cheese of your choice

For Salsa
1. Using a frying pan, cook onion and garlic in 1 tablespoon of oil for 2 to 3 minutes or until tender.

2. Stir in drained tomatoes, chile peppers, cilantro, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

3. Transfer mixture to a blender or food processor. Tear 1 corn tortilla into pieces; add to blender or food processor. Cover and blend or process until a coarse puree results. Keep warm.

For Eggs
basically all you need to do is poach the eggs. I know we all know how to do this well. But in case you need some direction, here is what the cook book suggests.

1. In the skillet heat 1 tablespoon oil over medium heat. Carefully break eggs into skillet. When whites are set and edges turn white add 1 tablespoon water.

2. Cover skillet and cook eggs to desired doneness (2 to4 minutes for soft-set yolks, 4-5 minutes for firm-set yolks).

To Serve
The cook book suggests dipping the corn tortillas in hot oil and then keeping them warm in the oven, I tried this and it did not work very well and it was quite oily. So here is what I suggest.

1. When eggs are finished, drain water from the pan and any excess egg. Place corn tortillas in the hot frying pan and heat until warm. Flip them over and heat for another few minutes.

2. Place a warm tortilla on each of four dinner plates. Top each with a fried egg. Spoon some of the warm salsa over each egg. Sprinkle with cheese.

This is a really easy, light, colorful, and delicious meal.

I also apologize for the scanned image from the recipe book (I know it does not hold up to the excellent standards of the Agreeable Recipe Book...).


ash said...

I've got to make this. Sounds delish!

kel said...

jo made these for me in WI and they are wonderful - or rather excelente!