If you want to impress your breakfast or brunch crowd with a fiesta of flavors, you’ll want to prepare huevos rancheros (ranch-style eggs). You only need a few ingredients, and the wonderful flavors this dish offers will have you smiling and saying, “Buenas dias, indeed!”
Here’s how to make them…
Heat 2 tablespoons of oil in small skillet. Place one corn tortillas in the hot oil, and turn the tortilla until it is easily pliable.
Dab tortilla on a paper towel lined plate to remove excess oil, and then set tortilla into a baking dish. Repeat the process with enough tortillas so that the bottom of the baking dish is covered. Set aside, and keep warm.
In the same skillet you heated the tortillas in, sauté ½ cup chopped onion and 1 minced garlic clove. Saute until tender, but not too browned.
Add 3 chopped tomatoes, 1 (4 ounce) can diced green chili peppers, and ¼ teaspoon salt. Simmer ingredients, uncovered, for 10 minutes. Keep warm.
In a separate large skillet, heat 1 tablespoon of oil. Gently break 5 to 6 eggs into skillet; sprinkle eggs with salt and black pepper. When edges are cooked and whites are set, add 1 tablespoon of water to skillet. Cover skillet and cook eggs to desired degree of doneness.
Reserve 2 to 3 tablespoons of the tomato mixture for a garnish, and then spoon remaining tomato mixture atop corn tortillas. Gently place eggs atop tomato mixture. Sprinkle with shredded Monterey jack cheese. Set baking dish under broiler until cheese melts, about 1 to 2 minutes.
Garnish with reserved tomato mixture and chopped cilantro. Serve immediately, and enjoy!