Recipe: Heuvos Rancheros

Mexican breakfast for supper

Before the huevos were topped with cheese and broiled for 1-2 minutes.

From whatever cook book Mr. Big Food got this recipe... .

““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.