recipe: Huevos Rancheros

4 Oct

Huevos Rancheros (Mexican Poached Eggs)

serves: as many as you want

This is a traditionally breakfast food–but it’s great for supper. You can decide how much to make; just choose as many eggs as you want to eat, and choose an amount of tomatoes that will cover that many eggs and a pan that will hold them.

Ingredients
* canned tomatoes or salsa-I use one quart of home-canned tomatoes or two small cans of store-bought tomatoes
* 1 onion
* eggs-your choice how many
* cheese (Cheddar is my favorite but you can use whatever)
* corn tortillas, toasted or warmed in microwave

Spray a frying pan or skillet with Pam. Chop the onion and cook in the skillet. Put the tomatoes in and heat until tomatoes and juice are hot. One at a time, break the eggs into the tomato juice. Try to break them carefully and just slide them in. Let them cook (poach) until you can see that they’re getting solid-ish. Sprinkle the top with cheese. Let the eggs cook until they are as done as you like a poached egg.

Scoop out each egg with some tomato and put on a corn tortilla. If you want, serve with any kind of garnish for Mexican food–hot sauce, sour cream, avocado, etc.

The leftover tomato stuff is good in black bean soup the next day, or you can eat it with tortilla chips. This is very satisfying fare, for some reason, and great when the weather turns cold.

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