Huevos Rancheros

Not necessarily the easiest dish in the world, but, not hard either! This was actually a pretty simple way to prepare a ranchero sauce, especially first thing in the morning. The hard part was for a gringa kitchen to have homemade tortillas ready for the base. You can use store-bought, but believe me when they say that it's just not the same.

Highly recommended!

Huevos Rancheros

Rick Bayless, through the in-flight magazine on Southwest Airlines

1 28-oz can fire-roasted tomatoes, drained

4 T vegetable oil

1 white onion, chopped into 1/4" pieces

3 serrano chiles, seeded and finely chopped

1 clove garlic, roasted, peeled and finely chopped

1/2 tsp salt

8 eggs

8 corn tortillas, warmed

2 T queso fresco, crumbled

cilantro, chopped

In a food processor, blend the tomatoes to a coarse puree. Set aside.

In a large pot, heat 2 T oil over medium heat. Add onion and hot peppers. Stir frequently until the onion is lightly browned, but still slightly crunchy, about 5 minutes. Stir in the garlic and then the tomato puree.

Cook, stirring often, until thicker and darker in color -- about 5 minutes. Add salt and keep warm over low heat.

In a large skillet, heat remaining oil over medium heat. Break eggs into the skillet, without breaking the yolks. Cook them sunny-side up, until the whites are set, but yolks are still runny. Sprinkle with salt and pepper.

Lay 2 warm tortillas on a plate, slightly overlapping. Top with 2 eggs. Spoon warm sauce over eggs (gently, to avoid breaking the yolk). Sprinkle with cheese and cilantro.

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