Huevos Rancheros

[Guest guest]

Huevos Rancheros

 

From Good Housekeeping

 

Serve this hearty Mexican dish with any or all of the

following: sliced avocado, black beans, mixed salad

greens, and sour cream.

 

 

Ingredients

 

 

1 tablespoon plus 2 teaspoons vegetable oil

1 - medium onion, coarsely chopped

1 - small garlic clove, minced

1 - jalapeño chile, seeded and minced

1 can (14 1/2 ounces) tomatoes

1/4 teaspoon salt

8 - large eggs

8 - flour or corn tortillas (6-inch diameter),

warmed

1 tablespoon chopped fresh cilantro leaves

 

 

Preparation - Estimated cooking time: 30 minutes -

1 In 2-quart saucepan, heat 1 tablespoon vegetable oil

over medium-high heat until hot. Add onion, garlic,

and jalapeño, and cook until onion is tender, stirring

occasionally, about 8 minutes. Stir in tomatoes with

their juice and salt; heat to boiling over high heat,

breaking up tomatoes with side of spoon. Reduce heat

to low; cover and simmer 5 minutes, stirring

occasionally.

2 In nonstick 10-inch skillet, heat 1 teaspoon

vegetable oil over medium heat. One at a time, break 4

eggs into a saucer, then slip into skillet. Reduce

heat to low; cook eggs slowly until whites are

completely set and yolks begin to thicken but are not

hard; turn eggs over if you like. Transfer eggs to

warm plate; keep warm. Repeat with remaining oil and

eggs.

3 Arrange tortillas on 4 dinner plates. Place 1 fried

egg on each tortilla. Spoon 2 tablespoons tomato sauce

over each egg; sprinkle with cilantro. Serve with

remaining tomato sauce.

 

Nutritional Analysis

Number of Servings: 4

Per Serving

calories 395 carbohydrate 37 g

cholesterol 426 mg protein 18 g

sodium 665 mg total fat (4 g saturated) 20 g

 

 

 

 

 

 

Tax Center - online filing with TurboTax

http://taxes./