TLC Cooking "Eggs Rancheros"

Eggs Rancheros

by the Editors of Publications International, Ltd.

Eggs Rancheros

YIELD Makes 4 servings
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INGREDIENTS

Ranchero Sauce
1	can (16 ounces) whole tomatoes, undrained, chopped
1	can (4 ounces) chopped green chilies, drained
1/2	cup chopped onion
1	tablespoon white wine vinegar
1/4	teaspoon salt
Eggs
1	tablespoon vegetable oil
4	eggs
Salt and pepper to taste
1	can (30 ounces) refried beans
1	cup (4 ounces) shredded Cheddar cheese
4	corn tortillas

PREPARATION:

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.
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.
Heat beans in medium saucepan. Spoon beans onto 4 warmed plates; sprinkle evenly with cheese.
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.

This recipe appears in: Mexican