|
Ranchero Eggs
Ranchero Eggs
Yield: Makes 4 servings
Ingredients:
2to 4 fresh serrano chilies*
1large clove garlic
1-1/2pounds tomatoes, peeled, seeded
3/4cup plus 2 tablespoons vegetable oil, divided
1/3cup finely chopped white onion
1/4teaspoon salt
1/4teaspoon sugar
1/4teaspoon ground cumin
8corn tortillas (6-inch diameter)
8eggs
1/3cup dry cottage cheese or farmer' s cheese
1firm-ripe avocado, pitted, pared, sliced, and cilantro sprigs for garnish
Preparation:
1.Place chilies and garlic in blender; process until finely chopped. Add tomatoes; process until finely chopped, but not smooth.2.Heat 2 tablespoons oil in medium skillet over medium heat until hot. Add onion. Cook and stir 4 minutes or until onion is softened. Increase heat to medium-high. Stir in tomato mixture, salt, sugar and cumin. Cook and stir 6 to 8 minutes until sauce thickens slightly. Keep warm.3.Preheat oven to 250°F. Line baking sheet with paper towels. Heat remaining 3/4 cup oil in large skillet over medium heat until hot. Fry tortillas, 1 at a time, in oil 10 to 20 seconds until limp and blistered, turning once. Drain on paper towels. Keep warm in oven on prepared baking sheet.4.Remove all but 2 tablespoons oil from skillet. Reduce heat to medium-low. Fry eggs, 4 at a time, 2 to 3 minutes until whites are set.5.Arrange 2 tortillas on each plate; place 1 egg on each tortilla. Top with sauce; sprinkle with cheese. Garnish, if desired.
Note:
For milder flavor, seed some or all of the chilies.
Previous: Ranch-Style White Sauce, Ranch Salad Dressing, Rambutan, Raisin Clusters, Raised pork pie,
Next: Ranchero Sauce, Rapid ragu, Rare fillet of beef with Roquefort cheese, Ras el-hanout, Ras-el-hanout,
|