Huevos Rancheros Recipe

Mexican Brunch

Ingredients:

2 tbsp. cooking oil
6 6" tortillas
1/2 c. chopped onion
1 clove garlic, minced
3 large tomatoes, peeled, cored & chopped
4 oz. can green chili peppers, rinsed, seeded & chopped
1/4 tsp. salt
1 tbsp cookiing oil
6 eggs
1 c. shredded Monterey Jack cheese

Directions:

In small skillet heat 2 tbsp. oil. Holding tortillas with tongs, dip one at a time in hot oil for 10 seconds or till limp. Line a 10 x 6 x 3" baking dish with tortillas. Keep warm. In same skillet cook the onion & garlic till tender but not brown (add oil if necessary). Stir in tomatoes, chili peppers & salt. Simmer, uncovered, for 10 minutes. Spoon over tortillas. In large skillet heat 1 tbsp. oil. Carefully break eggs into skillet; sprinkle with salt & pepper. When whites are set & edges cooked, add 1 tbsp water. Cover skillet & cook eggs to desired doneness. Carefuly arrange cooked eggs over sauce in baking dish. Sprinkle with cheese. Place under broiler for 1 to 2 minutes or till cheese melts. Serve at once. Serves 6.


Farberware Nonstick 11-Inch Deep Skillet

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More Mexican Brunch Recipes

Submitted 6/13/05.
Source: BG&H Mexican Cookbook
Submitted By: Ruth A. Burbage
burbage@pell.net

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Huevos Rancheros