Huevos Rancheros
Ingredients
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1 tablespoon plus 2 teaspoons
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vegetable oil, divided
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1/4 cup
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chopped onion
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1 small
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jalapeno pepper, seeded and minced
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1 (14 1/2-ounce) can diced tomatoes
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1/2 teaspoon
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sugar
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1/8 teaspoon
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salt
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1/8 teaspoon
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coarsely ground black pepper
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4
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corn tortillas
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1 tablespoon
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butter
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4
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eggs
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1/2 cup
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shredded Monterey Jack cheese
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Chopped fresh cilantro
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Cooking Instructions
1. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add onion and jalapeno; cook, stirring occasionally, 3 minutes or until onion is softened and starting to brown. Add tomatoes, sugar, salt and pepper; simmer uncovered, stirring occasionally, 7 to 10 minutes or until sauce is lightly thickened and reduced to about 1 1/2 cups. Cover and keep warm over very low heat.
2. Preheat oven to 200F. Brush tortillas on both sides with remaining oil. Warm a medium skillet over medium-high heat. Add tortillas, one at a time, and cook 30 to 60 seconds on each side or until golden brown in spots. Wrap in foil and place in oven to keep warm.
3. Melt butter in a large nonstick skillet over medium-low heat. Add eggs and fry 1 minute or until whites are partially set; cover and cook 3 to 4 minutes or until eggs are set. Place a tortilla on each of 4 warmed plates; top each with a fried egg and some of the sauce; sprinkle with cheese and cilantro. Serves 4.
Recipe provided by Jean Kressy for Relish, relishmag.com
Equipment List