Huevos Rancheros

HUEVOS RANCHEROS

A flavorful and colorful entree for breakfast, lunch or supper.

Two large servings:

1/4 C. chopped onion
(1) 16-oz can Rotel diced tomatoes and chiles (hot or mild, suit yourself)
3 garlic cloves, smooshed and diced
4 tortillas
4 eggs
cooking oil
pinch of chili powder (chipolte is especially good)
additional peppers, deseeded and chopped, as desired (Serrano, Habanero (ouch!), Jalapeno)
shredded Monterey Jack cheese

SAUCE
Place small skillet on medium high heat and add a dash of oil. Add tomatoes, onion, garlic, chili powder and any additional peppers. Bring sauce to boil; reduce heat and simmer for about 10 min. Keep sauce hot while preparing tortillas and eggs.

TORTILLAS AND EGGS
Pour some oil in a larger skillet and fry two tortillas for about 30 sec. on each side, remove and place on a plate. Fry two eggs without overcooking them. Do not turn or baste the top. Tops should be undercooked and yolks should be runny. Place one egg on top of each tortilla and fully cover each egg with 1/4 of the sauce. The sauce will cook the top of the egg. Repeat for the other two tortillas and eggs.

Serve with refried beans. Cover all with shredded cheese.

Pen