Huevos Rancheros

Originally published in the September 1997 issue of FOX CITIES Magazine.

Vegetable oil for frying
6 Corn Tortillas
1 12 oz. jar Salsa
6 Eggs
1 1/2 cups (6 oz.) Mexican Cheese, shredded

Heat oil (1/8″) in 8″ skillet over medium heat just until hot. Cook tortillas, one at a time, in hot oil, turning once, until crisp (or soft, if desired) and drain. Sprinkle with salt if desired. Keep warm.

Heat salsa to boiling in 10″ skillet; reduce heat. Break each egg into custard cup or saucer; carefully slip one egg at a time into salsa. Cover and cook until done (6–8 min.). Place 1 egg on each tortilla; spoon salsa over egg. Top with cheese, and sprinkle with snipped parsley if desired.

Serve with refried beans and fruit platter.

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