Mexican breakfast for supper |
Before the huevos were topped with cheese and broiled for 1-2 minutes. |
““Way’ bhoas” is Spanish for
eggs.”
HUEVOS RANCHEROS
Serves 6
2 Tbsp oil, maybe more, plus an additional 1 Tbsp
6 tortillas
½ C onion, chopped
1 clove garlic, minced
3 large tomatoes, peeled, cored, chopped
4 oz chopped green chilies
¼ tsp salt, plus a little more for sprinkling cooking
eggs
6 eggs
Pepper
1 Tbsp water
1 C (4 oz) shredded Monterey Jack cheese (or use Pepper Jack
for a spicier dish)
Heat 2 Tbsp oil in small skillet. Dip tortillas in oil for
about 5 seconds on each side, or until limp. Line a 10x6x2 inch baking dish
with tortillas and keep warm. In same skillet cook onions and garlic until
tender but not browned (adding more oil if necessary). Stir in tomatoes, green
chilies, and ¼ tso salt, and simmer uncovered
for 10 minutes, Spoon sauce over tortillas in baking dish. Preheat broiler.
Heat the remaining 1 Tbsp oil in a large skillet. Break eggs carefully into
skillet, and sprinkle with a little salt and pepper, When
egg whites are set and edges cooked add water, cover skillet, and cook eggs to
desired doneness. Using a slotted spoon, carefully arrange eggs over sauce in
baking dish. Sprinkle with cheese. Place dish under broiler for 1 to 2 minutes
to melt cheese. Serve immediately.
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