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Eggs Rancheros (recipes)


Eggs Rancheros

Yield: Makes 4 servings



Ingredients:



1can (16 ounces) whole tomatoes, undrained, chopped

1can (4 ounces) chopped green chilies, drained

1/2cup chopped onion

1tablespoon white wine vinegar

1/4teaspoon salt

1tablespoon vegetable oil

4eggs

Salt and pepper to taste

1can (30 ounces) refried beans

1cup (4 ounces) shredded Cheddar cheese

4corn tortillas









Preparation:





1.For Ranchero Sauce, combine tomatoes, chilies, onion, vinegar and salt in medium saucepan. Cook, stirring occasionally, over medium heat until onion is tender, about 20 minutes. Keep warm.2.For eggs, heat oil in large skillet over medium-low heat. Break eggs into skillet. Season with salt and pepper. Cook 2 to 3 minutes or until eggs are set. Turn eggs for over-easy eggs.3.Heat beans in medium saucepan. Spoon beans onto 4 warmed plates; sprinkle evenly with cheese.4.Heat tortillas. Place 1 tortilla on each plate; top each tortilla with 1 egg. Spoon warm Ranchero Sauce over eggs.







TIP:

To heat tortillas in a conventional oven, wrap in foil and place in 350°F oven about 10 minutes. To heat tortillas in a microwave oven, wrap loosely in a damp paper towel. Microwave on HIGH about 1 minute.Cooking Eggs:

When cooking eggs, remember that too high a temperature will cause them to be tough and rubbery. Use either low or medium heat.