Huevos Rancheros
3/4 cup bottled salsa
1 medium plum tomato, chopped
3 Tbsp. chopped fresh cilantro
4 Tbsp. vegetable oil |
4 (7 to 9 in.) flour or corn tortillas
8 large eggs
1 1/2 cups (packed) hot pepper Monterey Jack cheese (
6 oz.) |
Preheat oven to 350° F. Mix first 3 ingredients in
medium saucepan; set sauce aside.
Heat 2 tablespoons oil in heavy large skillet over medium
high heat. Add 1 tortilla and cook until just beginning to brown, about
30 seconds. Using tongs, turn tortilla over and heat 10 seconds.
Transfer to large sheet of foil. Repeat with remaining
tortillas. Enclose tortillas in foil and place in oven to keep warm.
Divide remaining 2 tablespoons oil between 2 medium skillets
and heat over medium heat.
Break 4 eggs into each skillet; sprinkle with salt and
pepper. Cook until just set on bottom, about 2 minutes. Sprinkle with cheese.
Cover skillets; cook until eggs are cooked as desired and cheese melts,
about 2 minutes. Bring sauce to boil.
Divide tortillas among 4 plates. Top each with 2 eggs,
then warm sauce.
Makes 4 servings.
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